Beef Stroganoff

Name: Beef Stroganoff
Yield: 4 - 6 servings
Ingredients: 1 lb (450 g) sirloin steak cut into 1 inch (2.5 cm) cubes; 2 tbsp (30 mL) butter; 1 onion finely chopped; 2 cups (500 mL) quartered mushrooms; 1 cup (250 mL) diagonally sliced carrots; 3/4 cup (180 mL) sour cream; 1/4 cup (60 mL) all-purpose flour; 1 1/2 cups (375 mL) Milk; 1 tbsp (15 mL) tomato ketchup; 1 tbsp (15 mL) lemon juice; Salt and pepper to taste; 2 tbsp (30 mL) fresh parsley finely chopped; 1 lb (450 g) egg noodles or farfalle cooked

This recipe is taken from the 1997 Milk Calendar. An old favourite made easy, creamy and rich. And you can make it ahead when company's coming. - James Barber

Prep: 15 min
Cooking: 15 min

Yields 4 - 6 servings

Ingredients

1 lb (450 g) sirloin steak cut into 1 inch (2.5 cm) cubes
2 tbsp (30 mL) butter
1 onion finely chopped
2 cups (500 mL) quartered mushrooms
1 cup (250 mL) diagonally sliced carrots
3/4 cup (180 mL) sour cream
1/4 cup (60 mL) all-purpose flour
1 1/2 cups (375 mL) Milk
1 tbsp (15 mL) tomato ketchup
1 tbsp (15 mL) lemon juice
Salt and pepper to taste
2 tbsp (30 mL) fresh parsley finely chopped
1 lb (450 g) egg noodles or farfalle cooked

READY FOR REWARDS?

Preparation

In large skillet, cook steak in butter over medium heat for 5 minutes. Add onion, mushrooms and carrots; cook until onion is tender, about 5 min.

In bowl, mix together sour cream and flour. Add milk and ketchup; stir well. Gradually pour milk mixture into the skillet. Cook and stir until sauce comes to a boil and thickens. Simmer 5 minutes. Add lemon juice and season to taste.

Sprinkle with parsley and serve with pasta.