Beef Stroganoff (tomato paste, beef broth and sherry)

Photo: psfreeman

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
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  • 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


  1. • 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.
  2. • 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.
  3. • Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice.
January 2012

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

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