Beef Stroganoff

Oxmoor House
4 to 6 servings


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1 1/2 pounds boneless sirloin steak
1/4 cup all-purpose flour
1 teaspoon salt
3 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
1 (10 1/2-ounce) can beef broth
2 tablespoons catsup
2 tablespoons butter or margarine
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 (8-ounce) carton commercial sour cream
Hot buttered noodles


Trim excess fat from steak. Partially freeze steak; slice across grain into 2- x 1/4-inch strips.

Combine flour and salt. Dredge steak in flour mixture; sauté in hot oil in a large skillet until browned. Add mushrooms, beef broth, catsup, butter, Worcestershire sauce, and mustard; stir well. Cover and cook over low heat 1 hour. Just before serving, add sour cream; stir until well blended. Serve over hot buttered noodles.

Created date

February 2010