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Beef Stroganoff

Glenda Ripley
Lauren Ripley

  • 2 to 2 ½ Ib beef (tenderloin, sirloin or flank)
  • 3 Tbsp flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 Tbsp cooking oil

  • 3 onions, sliced thinly

  • ½ cup tomato juice

  • 1 can consommé
  • ½ tsp sugar
  • ½ cup sour cream
  • ½ lb sliced mushrooms
  • 3 Tbsp Burgundy, optional

Cut meat into thin strips. Toss in a mixture of flour, salt and pepper. Brown meat and onions in hot oil. Add tomato juice, consommé and sugar. Reduce heat and simmer until meat is tender. Blend in sour cream, mushrooms and Burgundy. Heat, but do not boil. Serve over buttered noodles or rice. Makes 4 to 6 servings.