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.
5 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1 pound beef top sirloin steak, cut into thin strips
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
1/2 cup chopped sweet onion
1 garlic clove, minced
1 tablespoon tomato paste
1 1/4 cups beef broth
1 cup (8 ounces) sour cream
2 tablespoons sherry or beef broth
Hot cooked egg noodles or brown rice
How to Make It
• 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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This is by far the worst tasting stroganoff recipe I have ever tasted. The flavor of ketchup from the tomato paste dominates the flavor profile and makes it taste as if I'm eating a steak with ketchup on it.
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