(Ingredients:
- 1 1/2 pounds lean stew beef or beef tips, cut into small pieces or thin strips
- 4 tablespoons butter or margarine
- 1 cup chopped onion, about 1 large onion
- 4 to 8 ounces sliced mushrooms
- 3 tablespoons all-purpose flour
- 2 cups beef broth or bouillon
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon pepper
- 1 cup sour cream
- 1 teaspoon dried dillweed
Preparation:
Heat butter or margarine in a large heavy skillet over medium heat. Add meat in about 3 batches, browning each batch quickly. Set aside and keep warm. Add onion and mushrooms to the skillet and sauté for about 5 to 6 minutes, until golden brown. Stir in flour; blend well. Gradually stir in beef broth. Heat until sauce is thick and bubbly, about 3 minutes. Stir in beef and dill. Add salt, pepper and sour cream; heat beef stroganoff through - do not boil. Serve beef stroganoff over rice or noodles.This beef stroganoff serves 6.
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