Title: My Mama's Beef Stroganoff
Categories: Meat Entree Favorite Blank
Yield: 4 Servings

		For dredging meat
1/2	c	Flour; combined with
1	tb	Salt; and
1/2	ts	Fresh ground black pepper
		Stroganoff
1	lb	Sirloin steak; cut in thin pieces
1/2	c	Butter; no margarine,divided
1	lg	Maui onion; sliced
2	cl	Garlic; minced, divided
1/2	lb	Mushrooms
2	tb	Flour; left from dredging
3/4	c	Beef broth; cold
2	tb	Sherry; optional
2	ts	Worcestershire sauce
1	tb	Tomato paste
1	ts	Salt
1	c	Sour cream

Recipe by: Mary Spero Dredge meat in seasoned flour. For a few minutes saut onions and 1/2 the garlic in 1/2 of the hot melted butter. Add mushrooms and saut for another minute or two. In another pan brown the meat in the remaining butter and garlic. When nicely browned, remove from pan and put in the pan with onions and mushrooms. Stir in 2 tablespoons of the leftover seasoned flour into the dripping of the pan. SLOWLY add cold beef stock and whisk until it boils making a very smooth gravy. Add wine, Worcestershire sauce, tomato paste and 1 teaspoon salt and cook until thick, stirring constantly. Add sour cream a little at a time until sauce BARELY simmers. Finally, add the beef and veggies. Serve with buttered noodles or rice. NOTE My mama NEVER made a single recipe of stroganoff. She always doubled or tripled this recipe and there just never were any leftovers! Me ke aloha, Mary By on

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