Paulette Vickery's Recipes

Suzanne's Beef Stroganoff

main dish, meats

2 each sirloin steaks, large
2 each sticks butter
2 each onions
1 tablespoon minced garlic, (from jar)
1 pkg fresh button mushrooms
1 teaspoon salt
1/2 teaspoon pepper
1 each shot, cooking sherry
4 cup sour cream
2 pkg reames, frozen noodles
3 each chicken boulion cubes
1 1/2 can beef broth, (small)
1 tablespoon tomato paste

Place steaks in freezer until partially frozen for easier slicing. Wash fresh mushrooms, remove and discard stems. Slice mushroom caps into 1/2 inch slices, set aside. Peel and mince onions and set aside. Fill large soup pot with water over medium high heat and bring to a boil. Add boullion cubes and stir to dissolve. Remove steaks from freezer. Trim all fat and grissle. Cut meat, across the grain, into 1/2 inch pieces. Place 1 cup flour, 2 tablespoons salt and 1 1/2 teaspoons pepper, in plastic bag. Place 1/2 of meat in plastic bag and shake vigorously. (This is best done over kitchen sink). Place flour coated meat pieces flaton plate, and set aside. Repeat process with second half of meat. In large heavy skillet melt 1 stick butter. Place 1/2 of meat pieces in skillet and brown on both sides. Remove from skillet and set aside. Brownother half of meat pieces, adding additional butter to skillet if necessary. Meat should be rare, as it will cook more later. Scrape meat drippings from skillet and reserve in small bowl. Bring water in pot to a rolling boil. Add noodles, cook until done. In skillet, saute mushrooms and minced onion in 2 tablespoons butter, and 1 tablespoon garlic, over medium high heat. Add 1 heaping tablespoon tomato paste, 1 1/2 small cans beef broth, and meat drippings to skillet, and whisk vigorously. Add meat, and sour cream, and stir until mixture is well blended. Add sherry to sour cream mixture, and blend. Bring mixture to a simmer, but do not boil. Drain noodles, and toss with a pat of butter. Place in serving dish and sprinkle with parsley. Place sour cream mixture in separate serving dish, and serve over noodles.

Yield: 8 servings





** **