1 1/2 pounds of tender beef steak
2 tablespoons of butter or margarine
1/2 cup of chopped onion, boiled until tender
1 teaspoon of minced garlic
2 tablespoons of butter or margarine
3 tablespoons of flour
1 tablespoon of tomato paste
1 teaspoon of instant beef bouillon
1/4 teaspoon of salt
1 1/4 cups of water
1 cup of sour cream
1 1/2 cups of sliced mushrooms
2 tablespoons of Worcestershire sauce
Slice the beef crosswise into 1/8- to 1/4-inch thick strips, and coat it with flour and
salt. Melt 2 tablespoons of butter in a skillet, and quickly brown the meat. While the
meat browns, boil the onion until it's tender.

Add the onion and garlic to the skillet, cook a couple of minutes. Spoon the mixture
into a bowl and put aside.

Add 2 tablespoons of butter to the skillet, and stir in 2 tablespoons of flour. Add the
tomato paste, bouillon and 1/4 teaspoon of salt. Stir in 1 1/4 cups of water. Cook on
medium-high until it bubbles.

Pour in the cooked meat mixture, the sour cream and mushrooms, and stir in 2
tablespoons of Worcestershire sauce. Cook 5 minutes on medium-low, stirring
ocassionally.

Serve over cooked egg noodles.
Try our variation:
Cream Stroganoff
The Main Courses Chef presents ...
Traditional Stroganoff
at The Fatted Café
| The Dinner Menu | More Main Courses |
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