beef stroganoff?

BEEF STROGANOFF AND NOODLES

1 1/2 to 2 lbs. sliced sirloin

6 tbsp. butter

1 c. sliced onions

1 clove garlic

1 1/2 c. sliced mushrooms, (fresh)

3 tbsp. flour

2 tbsp. ketchup

1/2 tsp. salt

1/2 tsp. pepper

2 c. water

1/4 c. cooking sherry

1 1/2 c. sour cream

Sear beef, garlic, mushrooms in butter. Remove from heat. Add flour, salt, pepper and ketchup. Add water, wine simmer until almost absorbed. Add sour cream and heat through before serving.

HOMEMADE NOODLES

1 c. flour

2 tbsp. milk

1 egg

1 tsp. salt

Mix above until stiff. Roll with pan. Cut with pizza cutter. Dry for 2 to 3 hours. Boil for 10 minutes. Serve hot with stroganoff.

Ingredients

1 tbsp vegetable oil

1 large onion, sliced

500g/1lb 2oz rump steak

2 tbsp plain flour

2 tbsp paprika, plus extra for sprinkling

250g/9oz chestnut mushrooms

200ml/7fl oz beef stock

2 tbsp white wine vinegar

284ml/10fl oz carton soured cream

Method

1. Heat the butter and oil in a large frying pan.

2. Cook the sliced onion for 5 minutes until softened. Meanwhile cut the beef into thin strips. Season the flour with salt, pepper and paprika, then toss in the beef to coat lightly, shaking off any excess.

3. Add the beef to the pan and cook for 3-4 minutes until starting to brown.

4. Halve the mushrooms, add to the pan and stir fry for a couple of minutes. Pour in the stock and vinegar, bring to the boil then lower the heat and simmer gently for 5 minutes.

5. Stir the soured cream into the pan and cook gently for 1 minute, without boiling (if the mixture boils it will curdle), then season to taste. Spoon the stroganoff on to a bed of rice or noodles and sprinkle with a little extra paprika.

Love beef stroganoff!

Just ate, but if your offering beef stroganoff, I am sure there is room for more!

BEEF STROGANOFF

1 lb. beef sirloin steak, cut across grain - bite size

1/2 tsp. ground pepper

2 tbsp. butter or margarine

6 oz. portobello mushrooms OR 2 cans canned mushrooms, drained

6 scallions, sliced

1 can (10-1/2 oz.) beef gravy

2 tbsp. balsamic vinegar OR 1 tbsp. red-wine vinegar

1/3 c. light sour cream

Sprinkle steak strips with half the pepper. Melt 1-tablespoon butter in large, preferably nonstick, skillet over med-high heat. Add sliced mushrooms, whites of scallions and remaining pepper. Cook, stirring often, until mushrooms are tender, about 8 minutes. Remove with slotted spoon to bowl. Wipe skillet clean. Add remaining butter and heat over high heat until sizzling. Add beef strips and stir-fry about 2 minutes until browned. Stir in gravy and vinegar; bring to a boil. Remove from heat and stir in sour cream until blended. Sprinkle with green part of scallions. Serve immediately over noodles.

honestly, the best, easiest way is with a packet of mc cormick stroganoff mix. simple,tasty and fairly quick if you don't count the time it takes to simmer the meat.

Do you know what the definition of "vague" is? What you wrote was NOT a question. It was the name of an entree with a question mark behind it. Get real...

Yummy!

sure i'll take some...

No thanks, I ate.