Beef Stroganoff
Over a year ago
4,163 views
Ingredients
- To taste butter
- To taste flour
- 16 oz sour cream
- 1 tin condensed cream of mushroom soup
- To taste paprika nutmeg and pepper
- 2lbs beef cut into strips
- 1 8oz tin mushrooms
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Another Ideal recipie for a winter's night.
Method
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1
Drain the juice from the mushroom tin into a bowl to use later. Begin to brown the beef, adding the drained mushrooms once a bit of grease begins to gather in the skillet. Remove the beef after it has been browned, leaving the juices and mushrooms. Add a bit of butter to thicken the beef drippings, then some flour, the drained mushroom juice, at least 16 oz of sour cream, and a tin of condensed cream of mushroom soup. Add paprika, nutmeg, and pepper to taste. Add the cooked beef and simmer for 30 minutes. Serve over either white rice or egg noodles.
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