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beef stroganoff and noodles

October 18, 2008

Adapted from the good old Best of Bridge.  The key is to use good steak and just barely brown it in the fry pan.

Beef Stroganoff

2 tbsp butter
handful of fresh rosemary leaves, chopped
500 grams beef sirloin, cut into thin strips
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2 garlic cloves, minced

3 tbsp butter
3 tbsp flour
salt and pepper
1 tbsp tomato paste
1 1/2 cups beef stock
1 cup sour cream
2 tbsp cooking sherry

Melt butter in a frying pan, add rosemary leaves and barely brown meat.  Move to a casserole dish.  Add mushrooms, onions and garlic and cook 3-4 minutes.  Pour over meat.

Then melt butter and add flour, salt, pepper and tomato paste.  Slowly stir in broth and stir until thickened.  Take off heat and add sour cream and sherry.  Pour over casserole.

Bake at 300 degrees x 45 minutes.  Serve with noodles.

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