Kate's Cuisine

Aug 23 2011

Beef Stroganoff

3 pieces round beef marinating steak, cut into strips 1″ thick $11.07
1 green pepper, thinly sliced $0.45
1 onion, thinly sliced $0.47
2 cloves garlic, minced $0.02
2 tablespoons vegetable oil $0.12
3 tablespoons butter $0.18
1 tablespoon all-purpose flour $0.02
2 cups beef stock $1.00
3 tablespoons sour cream $0.30
1 tablespoon Worcestershire sauce $0.12
1 tablespoon dried thyme $1.60
1 tablespoon paprika $0.48
1 teaspoon ground mustard $0.03
1/2 cup fresh parsley, finely chopped $0.50
1 package egg noodles $1.99

Total Cost    $18.35

1.) Heat vegetable oil in a large skillet over high heat. When hot, add beef strips to skillet, turning to coat in oil; cook in batches if necessary. When all of beef is browned, remove from skillet and set aside.

2.) Lower heat under skillet to medium and add onions and green peppers. Cook, stirring occasionally, for about 10 minutes, until onions just start to brown and peppers just start to become soft.

3.) To the skillet add garlic, mustard, Worcestershire sauce, paprika and thyme. Stir to mix and cook for about 2 minutes.

4.) Add 3 tablespoons of butter to the skillet and allow to melt. Add all-purpose flour and stir to combine thoroughly. Cook for 3 – 4 minutes, until  butter and flour mixture just starts to brown.

5.) Slowly add in beef stock, whisking to thoroughly mix. Bring mixture to a boil, stirring constantly, and then lower heat to medium. Add beef back to pan, stir, cover, and cook for 10 – 15 minutes.

6.) Meanwhile, bring a large pot of salted water to a rapid boil. Add egg noodles, stir, and lower heat. Cook, for about 5 – 8 minutes until done, drain.

7.) Uncover skillet with meat mixture, remove from heat and add sour cream; stir to combine. Once noodles are drained, plate and spoon sauce and meat mixture over top. Sprinkle with fresh parsley.

8.) Serve and enjoy!

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