Beef Stroganoff
Ingredients
Basic Recipe:
12 ounces boneless beef sirloin steak
1-8 ounce carton dairy sour cream
2 tablespoons all-purpose flour
½ cup water
2 teaspoons instant beef bouillon granules
¼ teaspoon black pepper
2 cups sliced fresh mushrooms
½ cup chopped onion (1 medium)
1 clove garlic, minced
2 tablespoons butter or margarine (*2 Tbls. Olive oil per tweaks)
2 cups hot cooked noodles
Instructions
Hagge Stroganoff Tweaks:
1) Partially freeze the beef and slice paper thin, set aside in two piles.
2) Slice the mushrooms paper thin.
3) In a small bowl stir together sour cream and flour.
4) Stir in water, bouillon granules, and pepper; set aside in fridge until ready to intergrate. (Use ‘Better Than Bullion’ ® vs old school cubes.)
5) Cook half the meat with the butter.
6) Cook half the meat with *a bit of olive oil, mushrooms, onions and garlic. I also like to add some red wine from the bottle I’m drinking during the process.
"Getting a buzz on is required. Makes it all taste better when it’s ready." 😊
7) Combine all of that deliciousness into a single pot, mix in the sour cream mixture and cook until thick and bubbly.
Use NO YOLKS wide egg noodles. They are the best.