Roast Beef a la Stroganoff
Yield
5 servingsPrep
5 minCook
35 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
celery
chopped |
|
| 1 | each |
onions
chopped fine |
|
| ¼ | pound |
mushrooms
sliced |
|
| 1 | cup |
sour cream
|
|
| ¼ | cup |
butter
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 ½ | cups |
beef stock
|
|
| 2 | cups |
roast beef
thinly sliced, cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
celery
chopped |
|
| 1 | each |
onions
chopped fine |
|
| 113.4 | g |
mushrooms
sliced |
|
| 237 | ml |
sour cream
|
|
| 59 | ml |
butter
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 355 | ml |
beef stock
|
|
| 473 | ml |
roast beef
thinly sliced, cooked |
*
|
Directions
Cook celery, onion and mushrooms in butter until tender.
Stir in flour and soy sauce.
Add bouillon; cook, stirring until thickened. Stir in sour cream.
Add beef and heat through. Serve with hot cooked rice or noodles.
