Beef Stroganoff Recipe

Beef Stroganoff Recipe
by Dale Klessig

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Thin cut round steak. Cut
into strips
1 vidalia onion - Cut in slices
and then into pieces
I package of pre-washed
mushrooms ( I used whole
mushrooms, quartered for a
heartier presentation)
2 cups Beef broth
1/3 cup red wine
2 dashes of Worcester sauce
4 dashes of A-1 steak sauce
1 12 oz can of tomato puree
3 tbs corn starch
salt
pepper
olive oil
sour cream
chives

Cut round steak into strips. Brown in olive oil. Brown a little at a time. It is important to brown the meat before mixing it together with the sauce.
Salt and pepper each portion of steak while it is browning. Set aside.
Brown onion lightly in olive oil. Add mushrooms until slightly golden color.
Add cornstarch to vegetables. Stir well. Be sure to add the cornstarch before adding the meat and the liquids. You will avoid getting lumpy gravy by following this step closely.
Add meat. Stir well.
Add tomato puree and mix.
Add Worcester sauce
Add steak sauce
Add red wine. Mix well. Add your favorite red wine to the stroganoff sauce. The wine should be just enough to enhance the flavor of the meat and sauce.
Add Beef broth. Broth can be purchased ready-to-go from your market, or you can make your own from a beef powder. Taste your homemade broth before adding to determine the concentration of the flavor.
Turn up temperature until the sauce starts to thicken. Be sure to keep stirring while the sauce thickens.
Turn down temperature to low and simmer slowly for two hours.
Prepare egg noodles just prior to serving
Serve the meat and sauce over noodles. Serve the stroganoff in individual pasta bowls.
Add a tsp of sour cream to the top of each serving and sprinkle with chives.

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