Monday, June 16, 2008

Mom's Beef Stroganoff

Moms Beef stroganoff
This is great hearty meal, one of my favorites. Serve over rice or wheat egg noodles.
2 pounds top round steak sliced thinly or stew meat cut into small chunks.
2 cups beef broth2
T butter
2 T flour
1 cup sour cream
Lemon pepper and salt
Brown the meat well and season with the lemon pepper and a little salt.
Remove from the pan and melt the butter. Mix with flour into a paste and cook for one min. Add the broth slowly while whisking constantly. Cook for 5 minutes until thickened. Take off the heat and mix in the sour cream until there are no white streaks. Add the meat back to the mixture and freeze in a gallon bag. Thaw and heat in a sauce pan over med heat on in a crock pot on low.

Variations:You can thicken the broth with a cornstarch slurry or use brown gravy mixes. You can also use this as a base for beef stew and add carrot, potatoes, corn and onions. Add satueed fresh mushrooms just before serving.Use small meatballs or deer steaks instead of the beef steaksWhen you thaw it, it will look kind of chunky or curlded. Just keep heating and stirring and it will smooth out.

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