Beef Stroganoff

by Sue Zelickson, Tastemaker in Residence - From Gramma Zelickson’s Kitchen

This was one of the standard party dishes of the ’60s when no one knew or cared what a fat gram was!

Makes 6-8 servings

Ingredients

1 1/2 lbs beef round steak

1/4 cup flour

Dash pepper

1/4 cup butter

1 (4-ounce) can sliced mushrooms, drained (or fresh mushrooms)

1/2 cup chopped onion

1 small clove garlic, minced

1 (10 1/2 ounce) can beef broth

1 cup dairy sour cream

2 cups uncooked egg noodles or 1 cup uncooked rice

Instructions

1. Cut steak into thin strips; dust with flour and pepper. In large skillet, brown meat in butter. Stir in mushrooms, onion and garlic. Brown lightly. Stir in beef broth. Cover; cook for about 1 hour until meat is tender, stirring occasionally. Meanwhile, cook noodles or rice; drain and keep warm. Gradually stir sour cream into beef mixture; heat over low heat about 5 minutes. (Do not boil.)

2. Serve over noodles or rice.