Beef Stroganoff
- 2 lbs. round steak cut in cubes or strips
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 4-oz. can sliced mushrooms and juice
- 1 can consommé
- 1 4-oz. can tomato sauce
- ½ cup cooking sherry
- 1 tbsp. Worcestershire sauce
- 1 tsp. salt
- ⅛ tsp. pepper
- 1 cup sour cream
Brown meat in hot fat; sprinkle with flour. Stir in onion, garlic and other ingredients (except sour cream). Cook in slow oven about 2 hours (covered). Thicken gravy and add sour cream. Serve over rice or noodles. Serves 4 to 6.
Note: This can be made ahead of time, adding sour cream when ready to serve. This recipe can be doubled to serve more or to have leftovers.
