pat's Recipe

Indiana Beef Stroganoff

Category: Beef

2 lbs beef tenderloin, cut into thin, bite
size strips
2 Tbsp butter
8 ounces fresh mushrooms, sliced (about 3 c)
1 cup chopped onion
3 Tbsp all-purpose flour
1/8 tsp pepper
1 10 1/2-ounce can condensed beef broth
1/2 cup sour cream
1/4 cup dry white wine
hot cooked noodles or rice

In a 12-inch skillet or wok, stir-fry 1/3 of the beef in hot butter for about 2 minutes or till done. (add more butter as necessary during cooking) Remove beef from skillet. Repeat twice with remaining beef. Set beef aside.
Stir-fry mushrooms and onion together in skillet for about 3 minutes or till onion is crisp-tender.
Stir in the flour and pepper, then stir in the broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Stir in the sour cream, wine and beef. Heat through, but do not boil.
Spoon stroganoff over hot cooked rice or noodles.

makes 8 servings