Recipes:
**Beef Stroganoff**
**INGREDIENTS**
1 pound (¼-inch-
thick) sirloin
¼ cup flour
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon pepper
¼ cup butter
1 small onion, minced
1 clove garlic, minced
1 (10-ounce) can beef
broth
½ cup water
2 cups sliced
mushrooms
½ cup sour cream
4 servings hot cooked
noodles
¼ cup sliced green
onions
**SERVES 4**
**Make Ahead**
Prepare through step 3 up
to a day ahead. Refrigerate
until needed. Reheat slowly
before proceeding
with step 4.
**VARIATION**
For a tasty
variation of this
classic recipe,
substitute strips
of pork loin
for the sirloin.
**1** Cut sirloin into
1x1½-inch strips.
Mix flour, salt, paprika
and pepper in a sealable
plastic bag. Add steak to
bag and shake to coat.
Remove steak from
plastic bag.
**2** Melt butter in a large
skillet over medium-
high heat. Sauté steak,
onion and garlic in butter
until browned.
**3** Add broth, water and
mushrooms; mix well.
Bring to a boil; reduce
heat. Simmer, covered,
for 30 minutes or until
very tender.
**4** Stir sour cream into
mixture. Heat to
serving temperature. Do
not allow to boil. Serve
over noodles. Garnish
with green onions.
Make It Quicker
• A fast and easy way
to slice mushrooms is
to trim the stem even
with the bottom of the
mushroom cap and
then use an egg slicer.
All the slices will be
uniform in width and
the slicing job will be
done in a jiffy.
