6 Tbsp. butter (3 for sauce, 3 for frying mushrooms, garlic, and onions)

2 Tbsp. flour

1 tsp. tomato paste (optional)

1 1/2 cup stock – Beef bouillon

2 Tbsp. onion – finely chopped

1/2 tsp. garlic – finely chopped

1/2 lb. mushrooms, sliced thinly

1/2 tsp. lemon juice

1/2 – 3/4 cup sour cream

3 Tbsp. dill, finely chopped if fresh

16-20 thin strips of beef (1×2 pieces)

salt

1/8 tsp. cayenne

1 Tbsp. parsley

 

Make sauce- 3 Tbsp. butter plus 2 Tbsp. flour – stirring constantly till delicately colored. Mix in tomato paste and pour in stock. Bring slowly to a boil and stir until thick and smooth. Simmer while preparing mushrooms. Heat rest of butter in pan and when foam subsides, stir in onions and garlic. cook till translucent and add mushrooms. Sprinkle them with lemon juice, raise heat and cook briskly 3-4 minutes only.

Scrape contents of pan into stroganoff sauce and stir in 2 Tbsp.  dill. Simmer sauce about 3-5 minutes. Add the beef and turn in sauce until heated. Stir in sour cream a Tbsp. at a time. Add cayenne, salt to taste. Serve with rice or noodles.

 

-Christine Froese