| Beef Stroganof |
| 2 T Butter 8 oz fresh, sliced muhrooms 1 toe garlic, minced 2 T Beef Boulion 1/2 t thyme, dried 2 c water 1 lb egg noodles, uncooked |
| In a large skillet, brown beef, drain off all but 2 T of the fat, add 2 T of the butter, mushroons, onions: cook just until meat is browned. Stir in flour, boulion, parsley, thyme, garlic & pepper. Blend in water. Bring to a boil, reduce heat; do not boil, right before pouring over noodles, add in the sour cream. Prepare egg noodles, and drain. Add coat the noodles with the other 2 T of butter. Serve hot beef mixture over noodles. |
| *** Don't choose an expensive cut of meat for this meal, use a lean cheap cut, and extend the simmering a little. This gives you hardier flavor. *** You cannot bring this back to a boil once you add the sour cream. It will curdle. *** Reheat this with milk to thin, and only on low heat, contantly watching a stirring, till just med hot. *** This tastes great with mashed potatoes/ or rice also. |
| 1 Lb Beef, trimmed & cubed 1 med onion, diced 2 T flour 1 t parsley, dried 1/4 t pepper 1/2 C sour cream 2 T butter, softened |