Beef Stroganoff

Serves 4

  • 1 stick butter
  • 2 onions chopped
  • 2 cloves garlic, chopped
  • 2 pounds of steak cut into 1-inch cubes
  • 1 pound mushrooms, sliced
  • 2 ounces tomato paste
  • 2 ounces beef base
  • 2 cups water
  • 1 cup sour cream
  • 1½ cups cooking sherry
  • Flour
  • Package of egg noodles

Cook butter, onion, and garlic in a small stockpot over medium heat until soft. Add steak, mushrooms, tomato paste, beef base, and water. Cover. Simmer about 1 hour, until meat is cooked and tender. Reduce heat. Add sour cream and cooking sherry until combined and heated through. Thicken with some flour and water while stirring over heat until correct consistency. Cook egg noodles according to directions. Serve stroganoff atop noodles.

Editor’s Note: Consider tempering a little sour cream with some of the hot broth before adding in so as to not break the sour cream.