Beef Stroganoff

Jun 16, 2010 by Kelly    2 Comments    Posted under: Now She's Cookin'

Today didn’t go so well. I guess there’s something about Wednesdays. So first I forgot a main ingredient of my dish (beef consomme) and then I neglected to substitute it with water. But if you get all the correct ingredients I think you’ll fare better.

Beef Stroganoff

        1 to 2 lbs. sirloin
        1 can of beef broth or beef consomme
        1 small can tomato paste
        1/2 pint of sour cream
        12 or 16 oz of noodles
 
Meat: Cut up the meat into 1-inch chunks. Put a tbsp. of olive oil in a frying pan. Brown meat on all sides on high, reduce heat to low, add beef consomme (or beef broth), cover and simmer for 30 minutes. Turn off the heat and stir in tomato paste and about 1/2 pint of sour cream.

Noodles: Boil lots of water, add noodles, bring back to boil and cook for 7 minutes and then drain.
 
Copper Pennies

        4 large carrots
        1 green bell pepper
        1 can of tomato soup

Peel carrots and chop into “pennies.” Cut 1 bell pepper into 1-inch chunks (discard seedy center). Bring a small pot of water to a boil, throw in the chopped bell peppers and carrots and cook for 5 minutes on high. Pour vegetables into a strainer and then mix them with a can of tomato soup. It’s a great side.

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