Beef Stroganoff
From: Marie-Thé, Quebec, Canada
Comments: If desired, sprinkle meat with meat tenderizer, following the instructions on the label.
Servings: 21 [6 ounces / 170 g beef - 1/2 cup / 125 mL noodles per serving]
IngredientsPreparation
  • 1 [5 pound / 2.3-kg] piece lower round beef
  • 1/4 cup [60 g] butter or margarine
  • 2 cups [500 mL] chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon [15 mL] paprika
  • 1/8 teaspoon [0.5 mL] black pepper
  • 1 [48-ounce / 1.4-L] can cream of mushroom soup
  • 1 cup [250 mL] water
  • 2 cups [500 mL] sour cream
  • 1 pound 2 ounces [510 g] uncooked noodles, boiled drained and still hot
  • Slice beef into thin 1/2-inch [1.3 cm] thick 1-inch [2.5-cm] long strips.
  • Brown in hot melted butter or margarine.
  • Stir in chopped onion, minced garlic, paprika and black pepper.
  • Stir in cream of mushroom soup until smooth; slowly stir water, until smooth before mixing in beef strips.
  • Cover and leave to simmer for approximately 1 hour, or until meat is tender, stirring every once in a while.
  • Stir a little of the hot cooking sauce into the sour cream before mixing sour cream into meat mixture.
  • Reheat until hot without boiling before serving, over hot drained noodles.