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article number 66
article date 10-17-2011
copyright 2011 by Author else SaltOfAmerica
Beef Stroganoff
by Rhonda Burgin

This recipe will feed a group of people. The only prep is chopping onions, garlic and 2 pounds of beef. Chop the Beef into ¾ to 1 inch cubes. I use Swiss Steak but you can use whatever is on sale.

Here are the ingredients: 12 ounces of noodles, 2 pounds of cubed beef, pepper, salt, dry beef bouillon, 2 cans of beef broth, flour, one diced onion and two chopped garlic thingies. (2 parts of the garlic bulb were used. I should have chopped more.)
Heat up oil to 350 degrees. Approximately 1/3 cup of oil was used.
Dump meat, flour, salt and pepper in bag and shake. Put floured beef cubes into skillet.
Cook coated meat … say 5 minutes, to brown meat stirring occasionally.
Then stir in 1 onion and a couple of chopped garlic sections Cook approximately 4 more minutes, just beyond pink.
Add 2 cans of beef broth and reduce heat to simmer at 300 degrees.
Add instant dry beef bouillon to just enough water for making noodles. Boil water and add noodles.
The skillet mix appeared to thin so you can add flour to thicken it.
Once the mix has a good thick consistency, add about 7 ounces of sour cream. Turn the skillet to warm and let it love a bit.
Cook noodles to desired tenderness.
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