Beef Stroganoff

Garden Thyme Herbs Beef Stroganoff

1 lb. round steak, tenderized, cut into strips or small cubes

1/2 cup chopped onion

1/4 cup flour

2 cups milk

1 t. salt

dash pepper

1 clove garlic

1 T. Worcestershire sauce

2 T. ketchup

Parsley, thyme, marjoram, rosemary herbs to taste (less if dried, more if fresh)

Noodles or rice or mashed potatoes

Chopped and cooked mushrooms (1 can)

1 ctn. sour cream or yoghurt

Instructions:

Brown the steak, onions, and mushrooms.

Remove from heat and add butter and flour to make a rue (in same pan)

Add milk, stir all together (hold back the sour cream)

Simmer on stovetop or in a 325 degree oven covered until tender, about 1 to 1-1/2 hours.

Add herbs, garlic, ketchup and Worcestershire, then stir in sour cream. Continue cooking for 10-15 minutes

Serve over noodle, rice or mashed potatoes.

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This is a bit different, it doesn’t use milk, but beef stock. 

Lorraine’s Beef Stroganoff

1 lb. round steak, cut into strips

4 T. butter

1 med. onion, chopped

2 cloves garlic, minced

1 cup beef broth, or 1 cube beef bouillon to 1 cup boiling water

1/2 tsp. Marjoram

2 T. Sour cream

Parsley, chopped.

In a large skillet, brown the meat in butter, add the onon and cook for a few minutes until they just start to brown.  Add mushrooms and garlic, season with salt and pepper.  Cook 2-3 minutes, do not cook garlic too long, it will be bitter.

Add beef broth to meat.  Bring to boil, transfer to a large covered casserole dish.  Bake at 325 degrees covered for 1-1-1/2 hours.  Stir and check every 30 minutes to see if meat is tender.  Stir in the herbs and sour cream.  Do not boil.  

Serve over noodles, rice or potatoes

Add salad or green beans for a complete meal.