Beef Stroganoff
Ingredients
| 3 tbs canola oil | ||
| 2 lbs sirloin steak, trimmed of fat and cut into thin strips (1"x4") | ||
| 1 cup beef stock | ||
| 3 medium onions, minced | ||
| 1/2 cup tomato sauce | ||
| 1 cup sour cream | ||
| 1 tbs fresh chives, chopped | ||
| 1 tbs fresh parsley, chopped | ||
| 1/4 cup dry sherry | ||
| 1 lb egg noodles cooked according to package directions. | ||
| 1 lb egg noodles cooked according to package directions. |
- In a medium sauce pan, heat the oil until it is very hot.
- Add the steak strips and brown them lightly.
- Lower the heat and add the onions and saute for another 2 minutes.
- Add the beef stock and tomato sauce. Simmer until the sauce thickens about 30 minutes, stirring occasionally.
- Stir in the sour cream, chives, parsley and sherry. Simmer for another 2-3 minutes.
- Season to taste with salt and pepper.
- Serve over egg noodles.
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