2 tbsp. all-purpose flour
1 tsp. salt
3 tbsp. butter or margarine
1 clove garlic, minced
1 small onion, minced
1 tsp. paprika
¼ tsp. pepper
¾ cup sour cream
Hot buttered noodles
Chopped
parsley and sautéed mushroom caps for garnish. TIPS: For economy, use the center part of a
chuck roast. This is the strip of meat
just between the flat bone and the rib eye.
You may need to save strips from 3 to 4 roasts to prepare Beef
Stroganoff. Cut meat into ¼-by-2-inch
strips. Mix flour with the salt. Toss meat with mixture. Heat butter in heavy frying pan. Add garlic and onion. Sauté until garlic is lightly browned. Spoon out and reserve. Add meat to same pan, a few pieces at a
time. Brown quickly and keep pieces as separate
as possible to prevent “stewing” the meat.
When all meat is browned, return onion and garlic to pan. Sprinkle with paprika and pepper. Blend well.
Fold in the sour cream. Heat slowly; do not boil. Serve over hot buttered noodles. Garnish with parsley and butter-sautéed
mushroom caps. Good served with: green
vegetables or a tossed green salad, and bread.
This recipe serves 4 and takes about 15-20 minutes to prepare.
