The Only Beef Stroganoff Recipe You’ll Ever Need

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My Mom was the Quintessential Homemaker and homemade beef stroganoff was “standard fare” on our dinner table growing up.  That’s why it is exactly what I wanted to have for dinner tonight for my 49th birthday celebration!

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Here is there recipe, straight out of the 1961 New York Times Cook Book, off Rhetta Greenwell Killion’s kitchen shelf:

[“Beef Stroganoff” servings = “About 6 servings” }

Ingredients:

  • 1 1/2 pounds beef filet, sirloin or porterhouse steak
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 1 cup beef broth or canned consume
  • 1 teaspoon prepared mustard
  • 1 onion, sliced
  • 3 tablespoons sour cream, at room temperature
  1. Remove all the fat and gristle from the meat.  Cut into narrow strips about two inches long and one-half inch thick.  Season the strips with salt and pepper and refrigerate two hours.
  2. In a saucepan melt one and one-half tablespoons of butter, add the flour and stir with a wire whisk until blended.  Meanwhile, bring the consommé to a boil and add all at once to butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.  Stir in the mustard.
  3. In a separate pan heat the remaining butter, add the meat and sliced onion and brown quickly on both sides.  Remove the meat to a hot platter, discarding the onion.
  4. Add the sour cream to the mustard sauce and heat over a brisk flame for three minutes.  Pour sauce over meat and serve.

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