This traditional dish is a nice way to use up leftover beef from pot roast to steak. Serve it over buttered egg noodles.

Ingredients

• 2 tbsp. olive oil
• 3 tbsp. butter
• 1 cup chopped onion
• 1 1/2 cups sliced mushrooms
• 4 cups cooked beef, trimmed of fat and cut into strips
• 1 cup beef stock

• 1 1/2 tbsp. flour
• 1 tsp. salt
• 1/2 tsp. caraway seeds
• 2 cups sour cream
• 1 lb. egg noodles

Instructions

1. Heat the oil and 2 tablespoons of the butter in a skillet over medium heat. Add the onions first, then the mushrooms and saute until the onions are softened and translucent. Add the meat and continue cooking, stirring occasionally, for 10 minutes.

2. Stir in the stock and simmer over low heat for 30 minutes. Blend the flour, salt, caraway seeds and sour cream and add to the skillet, stirring constantly. Cook the mixture slowly until it thickens, but do not let it boil.

3. Cook the noodles according to package directions, drain and add the last tablespoon of butter. Serve with the hot Stroganoff.

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Find more about:

• Beef General |
• Egg Noodles |
• Entrees |
• Mushrooms |
• Onions |
• Sour Cream

Related Categories:

• Beef Entrees