Beef Stroganoff
- 1 lb. round steak
- 4 Tbsp. butter
- 1/4 tsp. olive oil
- 10 to 12 green onions, sliced
- 4 oz. fresh mushrooms
- 1/4 c. Burgundy wine
- 10 oz. sour cream
- 1 Tbsp. chili sauce
- salt
- pepper
- Place round steak in freezer until just partially frozen. Remove and cut in long and very thin slices. Melt 2 tablespoons butter together with olive oil in heavy skillet. Cook strips of steak over medium heat until done.
- Place meat on heated serving platter; set aside. Melt rest of butter in skillet and saute onion until transparent. Add mushrooms and continue just until heated through. Add wine and cook 2 to 3 minutes until alcohol evaporates. Add sour cream, chili sauce and salt and pepper to taste. Stir frequently; bring to boiling point. Do not boil. Pour over meat. Serve with buttered noodles.
butter, olive oil, green onions, fresh mushrooms, burgundy wine, sour cream, chili sauce, salt, pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=904158 (may not work)