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Beef Stroganoff

Serve steamed broccoli, tossed with melted butter and lemon-pepper seasoning, with this hearty main dish.


  • 1 1/2 pounds sirloin beef tips
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 2 medium-size sweet onions, diced
  • 2 (8-ounce) packages fresh mushrooms, sliced
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon Dijon mustard
  • 1 (16-ounce) package egg noodles
  • 1/2 cup sherry
  • 2 tablespoons all-purpose flour
  • 1 (8-ounce) container sour cream
  • 2 tablespoons chopped, fresh parsley (optional)

How to Make It

  1. Sprinkle beef tips evenly with salt and pepper.

  2. Brown beef in hot oil in a large skillet over medium-high heat; add onions and mushrooms, and saute, 3 to 5 minutes or until tender.

  3. Stir broth, tomato paste, and mustard into beef mixture. Cover, reduce heat to low, and cook 1 hour or until beef is tender.

  4. Cook noodles according to package directions; drain.

  5. Combine sherry and flour; stir into beef mixture, and cook, stirring constantly, until thickened. Stir in sour cream. Serve over hot egg noodles; sprinkle with parsley, if desired.

  6. Walter C. Lund, Sr.

  7. Miami, Florida