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Community Recipe
from [psfreeman]
Beef Stroganoff (tomato paste, beef broth and sherry)

Beef Stroganoff (tomato paste, beef broth and sherry)

Creamy, comforting and hearty Beef Stroganoff with tomato paste and fresh mushrooms. From Patty Rody: Puyallup, Washington. Recipe published in Taste of Home August/September 2009.

  • Yield: 5 servings
  • Prep time:15 Minutes
  • Cook time:15 Minutes

Ingredients

  • 5 tablespoon(s) all-purpose flour, divided
  • 1/2 teaspoon(s) salt
  • 1 pound(s) beef top sirloin steak, cut into thin strips
  • 4 tablespoon(s) butter, divided
  • 1 cup(s) sliced fresh mushrooms
  • 1/2 cup(s) chopped sweet onion
  • 1 garlic clove, minced
  • 1 tablespoon(s) tomato paste
  • 1 1/4 cup(s) beef broth
  • 1 cup(s) (8 ounces) sour cream
  • 2 tablespoon(s) sherry or beef broth
  • Hot cooked egg noodles or brown rice

Preparation

• In a large resealable plastic bag, combine 2 tablespoons flour and salt. Add beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, brown beef in 2 tablespoons butter. Add mushrooms and onion; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Remove and keep warm.

• In the same skillet, melt remaining butter. Stir in tomato paste and remaining flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.

• Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice.

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Beef Stroganoff (tomato paste, beef broth and sherry) recipe

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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