Sunday, April 4, 2010

Beef Stroganoff

1/3 c. flour
2 c. milk
2 tsp. beef bouillon granules
1 1/2 lb. lean stew meat
1/2 packet dry onion soup mix
1/2 c. water
2 c. sour cream
1 small pkg. egg noodles

To make a white sauce with the 1st 3 ingredients, warm about 1 1/2 c. of the milk in the saucepan. Place all the flour and beef granules in a mixing bowl and gradually whisk in the remaining milk until no lumps remain. Slowly add it to the warm milk in the saucepan. Stirring constantly over medium heat, bring the sauce to a gentle boil. Allow to boil for 1 minute, stirring constantly. Remove saucepan from heat. Add the rest of the ingredients to the sauce except for the sour cream. Add sour cream just before before serving.

* Slow cooker method mix all together like instructed and throw in a slow cooker for 2-3 hours for meat to get softer.

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