My Fathers Beef Stroganoff Recipes

Steps:

• Dredge sirloin cubes in flour and salt.
• Brown in butter.
• Add mushrooms, onion, garlic, flour, and ketchup.
• When bubbling, add beef broth.
• Simmer covered for 1 hour.
• Add sour cream before serving.
• Place rice in pot and cover with 1 inch of water.
• Bring to a boil.
• When boiling, remove from heat and pour off water.
• Rinse rice with cold water until water runs clear.
• Cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting.
• Serve stroganoff over rice.

Steps:

• Take beef cubes, water, season salt (to taste), and large slivers of onion, place them in pressure cooker.
• Cook on high until the little jiggler on top of the pressure cooker is going very fast and all crazy then turn heat down to medium leaving the jiggler at a slower steady jiggle, cook for about 20 minutes before you open the lid to check if the meat is done.
• When meat is done, drain all except 1/2 cup of the water, the onions are optional to keep in - personally I take them out.
• Add milk, cream of mushroom, golden mushroom, and sour cream, mix well.
• Simmer on low heat for at least an hour, stirring occasionally if desired, the longer it simmers the better, i usually leave it for 3-4 hours.
• Serve over prepared egg noodles.

Steps:

• Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long.
• Melt butter in large skillet.
• Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.
• In same skillet, cook meat until light brown.
• Reserving 1/3 cup of the broth, stir in remaining broth, the ketchup, garlic and salt.
• Cover, simmer 15 minutes.
• Blend reserved broth and flour, stir into meat mixture.
• Add mushrooms and onion.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Reduce heat.
• Stir in sour cream and sherry, heat through.
• Serve over noodles.

Steps:

• Toss beef strips with flour, salt and 1/2 of the black pepper.
• Heat butter in heavy skillet, add garlic and onion.
• Saute until onion is transparent.
• Spoon out and reserve.
• Add meat to pan and brown quickly, a few pieces at a time, trying to keep meat pieces seperate.
• Add extra butter if needed.
• Keep pieces warm on platter.
• After all pieces are browned, return onions and garlic to pan.
• Blend in paprika and remaining pepper.
• Fold in sour cream slowly, heat but do not boil.
• Return meat to pan and heat through.
• Serve over hot buttered noodles.