 |
Tangy Beef Stroganoff cont.
|
 |
In a small bowl, combine the flour and sour cream until smooth. Add
the tomato paste, mustard, Worcestershire sauce, bouillon and
caraway; mix well. Set aside. In a large skillet over medium heat,
cook the beef, mushrooms, onion and garlic in butter until beef is
browned and vegetables are tender. Add the sour cream mixture; heat
through but do not boil. Serve over Basil Spaetzle (recipe also in
Recipe Finder) or noodles.
Yield: 2 servings.
|
Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |