Beef Stroganoff
- 1 ½ lb. beef (tenderloin, filet, round, etc.)
- 1 lb. onions
- 1 lb. mushrooms
- ½ lb. butter
- 1 pint sour cream
- lemon juice
- salt & pepper
- Flour for Dredging
- broad egg noodles
- Cut the beef into thin strips, more like shreds 1”-3” by ¼” square. Be sure to remove all fat, gristle, veins, etc.
- Place the meat in a bowl with salt, pepper, and lemon juice to marinade for at least 1 hour (much more time marinated doesn't hurt but isn't necessary).
- Use a large coverable frying pan for all cooking!!
- Thinly slice the onions and sauté in butter until yellow (soft) and translucent. Remove from pan and set aside.
- Slice mushrooms and sauté until tender (10 minutes) and set aside.
- Prepare the beef by draining well (squeeze the beef fairly dry) and dredging in flour until lightly coated.
- Add more butter to skillet and turn heat up high. Add beef all at once and SHAKE over high heat until beef is well browned. It may be necessary to add butter as the flour absorbs it.
- Lower heat and return onions and mushrooms to pan for 15-20 minutes.
- Stir in sour cream just before serving over a bed of egg noodles.
Serves 4