Beef Stroganoff

Beef Stroganoff

1 1/2 lbs. lean beef, such as trimmed top round steak

3 T. beef drippings or butter, divided use

1/2- 3/4 lbs. sliced fresh mushrooms

1-2 C. sour cream

1 T. all-purpose flour

Salt to taste

Garnish: ground paprika, sprigs of fresh Italian parsley

Cut the beef across the grain. It’s very important to cut across the grain of the meat. If you cut with the grain your meat might be stringy. First stretch the meat and you can see which way the grain runs – then cut across the grain. Cut beef into thin strips, 1-2 inches long and 1/4 inch wide.

In a large, deep skillet or Dutch oven, melt 2 tablespoons of beef drippings or butter on medium-high heat. Add beef and reduce heat to medium-low and cover. Allow to cook slowly, tossing occasionally, for 15 minutes. Add mushrooms and cook uncovered, for 10 minutes, stirring occasionally. If pan becomes dry, add a little more butter.

When the mushrooms and meat have cooked (25 minutes in all), remove them from the pan and set them aside with any meat juices. In the same pan, melt 1 tablespoon of butter over medium-high heat.
 
Add flour and stir 1 minute, scraping up brown bits in pan. Add sour cream and stir until heated. Stir in the meat juices, then pour this mixture into the beef and mushrooms. Cook until heated through on medium heat; do not boil. Season to taste with salt.

Spoon over cooked rice or noodles. Garnish each serving with a little paprika and parsley.

Yield: 4 servings