SIMPLE CHICKEN FRICASSEE½ c. flourAdditional flour for dusting of chicken piecesSalt, red/black pepper, garlic powder6-8…
Classic Beef Stroganoff with Parslied Potatoes
| Classic Beef Stroganoff with Parslied Potatoes | Print |
Recipe By: Alice Morrow
Classic Beef Stroganoff with Parslied Potatoes
Ingredients
- 1 lb. (1/2” thick) boneless sirloin steak
- ½ lb. sliced fresh mushrooms
- ½ c. chopped Vidalia onion
- 1 T. minced garlic
- 3 T. butter
- 2 T. flour
- 1 (10 ½- oz.) can beef consomme
- 3 T. dry sherry
- 1 T. fresh lemon juice
- 1 t. black pepper
- 1 (8-oz.) carton sour cream
- Parslied egg noodles
- Fresh parsley sprigs
Instructions
- Partially freeze steak and slice steak diagonally across grain into 3x1/4” strips. Set steak aside.
- In large skillet, sauté mushrooms, onion and garlic in butter until tender.
- Season meat with salt and pepper. Add to skillet and cook until browned. Stir frequently.
- Add flour and next 4 ingredients, stirring well. Bring to boil, reduce heat and simmer 15 minutes. Stir occasionally.
- Stir in sour cream, cook until thoroughly heated. Do not boil. Serve over noodles and garnish with fresh parsley.
- Parslied Egg Noodles:
- oz. medium egg noodles, uncooked
- T. butter
- T. chopped fresh parsley
- Cook noodles according to pkg. Drain well.
- Combine noodles, butter and parsley in bowl. Toss. Serve with beef.
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