Very Special Beef Stroganoff and Poppy Seed Noodles
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
beef stroganoff
- 2 lbs beef tenderloin (I have used several types of beef including ground beef with very good results)
- 1⁄2 cup butter or 1/2 cup margarine, divided
- 4 medium onions, thinly sliced
- 1 1⁄2 lbs mushrooms, thinly sliced
- 1 (6 ounce) can tomato paste
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 (6 ounce) can full sherry wine (use the empty tomato paste can) or (6 ounce) can wine (use the empty tomato paste can)
- 1 pint sour cream
- 2 tablespoons flour
-
poppy seed noodles
- 12 ounces extra broad egg noodles
- salt, for water
- 1 tablespoon poppy seed
- 2 tablespoons finely chopped parsley
- butter
directions
- Slice beef into very thin strips.
- Melt 1/2 of the butter in a large skillet; saute beef over high heat for only 1 minute on each side. Remove beef slices and keep warm.
- Add onions; saute 10 minutes over medium heat. Remove onions.
- In remaining butter, saute mushrooms 5 minutes over medium heat.
- Return beef and onions to skillet.
- Add tomato paste and seasonings. Cook over low heat 20 minutes.
- Mix sour cream with 2 tablespoons flour. Blend thoroughly and stir into meat mixture to thicken. Cook until gravy is thick.
- Serve over Poppy Seed Noddles.
- Poppy Seed Noodles.
- Boil noodles in salted water as directed on bag.
- Drain, butter and sprinkle with poppy seeds.
- Mix gently and sprinkle with 2 tablespoons parsley.
- Serve immediately with Beef Stroganoff on top.
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