Mom's Beef Stroganoff
Yield
4 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
beef suet
|
* |
| 2 ½ | pounds |
beef
cubed |
|
| 1 ½ | cups |
onions
chopped |
|
| 1 | pound |
mushrooms
sliced |
|
| ¾ | cup |
sherry
dry |
*
|
| 3 | tablespoons |
cornstarch
rounded, in |
|
| 1 | cup |
water
cold |
|
| 2 | cups |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
beef suet
|
* |
| 1.1 | kg |
beef
cubed |
|
| 355 | ml |
onions
chopped |
|
| 453.6 | g |
mushrooms
sliced |
|
| 177 | ml |
sherry
dry |
*
|
| 45 | ml |
cornstarch
rounded, in |
|
| 237 | ml |
water
cold |
|
| 473 | ml |
sour cream
|
|
Directions
Over high heat, brown suet in pot.
Grease bottom and sides, take out fat chunks.
Brown cubed beef lightly. Add salt and pepper.
Stir in onions, mushrooms and sherry.
Turn down low and simmer about 10 minutes.
Soften cornstarch in cold water; add to beef, stirring continuously.
Add water if needed so meat chunks are covered when pushed down.
Turn burner off to start cooling mixture.
Add sour cream to top; spread lightly and let soften.
Stir in; serve on top of hot noodles.
