Beef Stroganoff with Dill  Beef  351 reads

Serves 4

1-1/2 lb. round steak or sirloin, 1/2" thick
4 tablespoon butter
1/2 lb. mushrooms, sliced
1 medium onion, diced
2 cup beef stock
1 tablespoon corn starch
1 tablespoon cold water
1 cup sour cream
1 teaspoon dill weed

Paprika Noodles
1 lb. egg noodles
2 teaspoon chicken stock base or granular chicken boullion
3 tablespoon butter
3 teaspoon Paprika

Cut meat into 1/4" strips and brown in butter. In a separate pan, saute mushrooms and add to meat. In the separate pan, saute onions and add to meat mixture. Add beef stock. Cover and simmer 1 hour. At about 40 min., begin to cook noodles.

Mix corn starch and water in small container and add, stirring rapidly until sauce is thickened. Stir in sour cream and dill weed. Serve over Paprika Noodles.

Paprika Noodles:
Drain noodles and put in bowl. Toss gently with chicken stock base, butter, and paprika.

NOTE:
Chicken stock base or granular boullion may be very salty. Let diners salt and pepper to their own tastes.
Rating 2.37/5
Rating: 2.4/5 (59 votes)
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