Wednesday, 17 October 2007

Beef Stroganoff

Serves: 2

12 oz beef tenderloin or sirloin, cut into bite sized pieces
2 tbsp butter

1/2 cup finely chopped onion
2 tsp beef bouillon cubes
2 cups sliced mushrooms
2 tbsp flour
1 minced garlic clove
1- 8 oz carton sour cream
2 tsp Dijon mustard
1 cup pasta

Slice meat into bite sized pieces. In a small bowl stir together sour cream and flour. Stir in bouillon granules, 1/2 cup water and 1/4 tsp black pepper; set aside.

In large skillet cook and stir the meat, mushrooms, onion and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Serve over noodles. Best Blogger Tips

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