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My Dad's Beef Stroganoff

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“This is one of my dad's specialties, and I've always loved it. As with beef burgandy, a covered wok works very well for this. I know stroganoff is usually served over egg noodles, but I'm from Minnesota, and we always had it over wild rice. I included instructions on how to cook wild rice to mellow out the flavor; boiling and rinsing before cooking makes it taste much better.”
READY IN:
1hr 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

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

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