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Tangy Beef Stroganoff
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1 tablespoon all-purpose flour
1/2 cup sour cream
1 tablespoon tomato paste
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
1/2 teaspoon caraway seed
8 ounces boneless beef sirloin, thinly sliced
1 cup sliced fresh mushrooms
1 small onion, sliced into rings
1 garlic clove, minced
1 tablespoon butter
Basil Spaetzle or hot cooked noodles
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.
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |