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RECIPE 31
Beef Stroganoff With Yogurt
GRANNY SAYS: This meaty,
creamy main dish will delight you. It takes a little time to prepare, but have patience; it's worth it. Purists
can use sour cream in the sauce, but most modern cooks really prefer
this contemporary version that uses whipped yogurt.
| 1 lb. lean beef tenderloin |
1/2 lb. mushrooms, sliced |
| 1 large onion, sliced |
3 tbsp. olive oil |
| 3 tbsp. flour |
2 cups beef broth |
| 2 tbsp. tomato paste |
1 tsp. dry mustard |
| 1/4 tsp. oregano |
1/4 tsp. dill weed |
| 2 tbsp. cooking sherry |
1/3 cup yogurt |
| Black pepper to taste |
Cooked rice or noodles |
- Trim beef and slice into thin strips.
- Sprinkle with black pepper and refrigerate for 2 hours.
- Sauté mushrooms and onions in olive oil and set aside.
- In the same pan, brown meat on both sides and set aside.
- Gradually blend flour into the hot pan and add broth, stirring
constantly.
- Add tomato paste, herbs, and cooking sherry.
- When well blended, add meat, mushrooms and onions and cook over
low heat for 15 minutes.
- Beat yogurt well and add to meat and sauce just before
serving over rice or noodles.
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