Beef Stroganoff

  • 2 lbs. of meat (Round Steak)
  • 1/3 cup of butter
  • 1 cup of onion
  • 1 tsp. garlic
  • 1 tbsp dill
  • can or fresh mushrooms (optional)
  • 2 cups of beef broth
  • 1/2 tsp. salt
  • 1/4 cup of flour
  • 1 tsp. of worcestershire sauce


  1. Cut beef across grain into about 1 1/2×1/2-inch strips.
  2.  Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
  3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 30 minutes or until tender.
  4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.


Add  about 1 tbsp. of dill. Add 1/2 tsp of kitchen bouquet if you like a darker gravy.


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