Beef Stroganoff

1. 1

   For the gravy, brown the 1/4 cup of butter with the flour in a 3-quart saucepan, then add condensed beef stock and cook on low heat, about 5 minutes.

2. 2

   Heat 1/4 cup butter in a large skillet and quickly brown sirloin strips.

3. 3

   Add sliced mushrooms, chopped onion, garlic powder and parsley and cook about 15 minutes or until brown, then add the gravy mixture, sherry and tomato puree.

4. 4

   Cook until meat is tendered, uncovered, stirring occasionally, then stir in the dairy sour cream and bring almost to a boil.

5. 5

   Serve stroganoff over buttered noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.