Printable | Taste of Home

Russian Stroganoff

1/4 cup all-purpose flour
3/4 teaspoon salt, divided
1-1/2 pounds boneless beef sirloin steak, cut into 1/2-inch strips
3 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 can (8 ounces) tomato sauce
3/4 cup water
1 tablespoon beef bouillon granules
1 tablespoon Worcestershire sauce
4 drops hot pepper sauce
1/4 teaspoon pepper
1/2 cup reduced-fat sour cream
Hot cooked noodles

Combine flour and 1/4 teaspoon salt in a large resealable plastic bag. Add beef, a
few pieces at a time, and shake to coat. In a large skillet, cook beef in batches
in oil until no longer pink; remove. Add onion and garlic; saute until tender.
Add the mushrooms, tomato sauce, water, bouillon granules, Worcestershire sauce,

Printed from tasteofhome.com Oct 12, 2008

-----------------------Fold------------------------

Russian Stroganoff cont.

hot pepper sauce, remaining salt and pepper. Bring to a boil. Reduce heat; cover
and simmer for 3-4 minutes or until mushrooms are tender. Return beef to the
pan. Stir in sour cream; heat gently (do not boil). Serve immediately over
noodles.

Yield: 4 servings.