Beef Stroganoff
Ingredients
- 1/4 cup butter (1/2 stick)
- 2 medium onions; sliced thin
- 2 1/2 pound round steak; sliced thin
- 1 can condensed tomato soup; not diluted
- 1 cup sour cream
- 6 ounce fresh mushrooms; sliced
- 1 tablespoon light brown sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- dash Worcestershire sauce
- freshly ground pepper to taste
- egg noodles or rice; cooked
Instructions
Yield: 6 servings. Melt butter in large, heavy skillet or Dutch oven over medium-high heat. Add onions; cook until lightly browned, about 5 minutes. Remove from pan; set aside. Stir in beef strips, cooking in batches, until browned on all sides, about 8 minutes per batch. Drain fat from pan. Stir in onions, soup, mushrooms, brown sugar, dry mustard, salt, Worcestershire sauce and pepper. Reduce heat to low; cover. Cook until meat is tender, about 50 minutes. Add sour cream and heat but don't boil so the sour cream does not curdle. Adjust seasoning and serve.