This recipe has a become a household favorite, and never fails to receive numerous compliments from guests!  It is relatively easy, and absolutely delicious!!

(photo coming!)

Beef Stroganoff

  • 1 lb. beef tenderloin, stew beef, or ground beef (trimmed, and chopped into 1 inch cubes if necessary)
  • 2 Tbs. butter
  • 1 med. onion, diced
  • 3/4 cup chicken broth
  • 1 tsp. sweet paprika
  • 4 oz. mushrooms, trimmed and sliced
  • 1 Tbs. lemon juice
  • 1 Tbs. brandy (optional)
  • 1/2 tsp. dried, crushed tarragon
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1 cup sour cream
  • 1.5 tsp. dried dill
  • 1.5 tsp. dried parsley

In 12 inch skillet, melt butter over med. heat, add beef, and cook until just browned on both sides.  With slotted spook, transfer beef to bowl, and set aside.  Using butter and beef fat in skillet, stir in onion, and saute’ until tender–about 5 minutes.  Add 1/4 cup broth and paprika, and cook, stirring, until onion is very tender and somewhat translucent–about 5 minutes.  Add mushrooms, lemon juice, brandy, tarragon, salt, pepper, beef, and remaining broth.  Cook at a simmer, stirring occasionally, until beef is thoroughly cooked and most of liquid has evaporated (you only need about 1/2 cup remaining)–about 20 minutes.  Stir in dill and sour cream.  Heat through, but do not boil.  Serve over egg noodles or rice. Garnish with parsley.  Enjoy!!