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Grandma Roach's Beef Stroganoff

Deloris Roach

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  • 1 tablespoon flour

  • 1 pound beef sirloin, cut into inch wide strips

  • 2 tablespoons butter

  • 1 cup thinly sliced mushrooms

  • cup chopped onion

  • 1 clove garlic, minced

  • 2 tablespoons butter

  • 3 tablespoons flour

  • 1 tablespoon tomato paste

  • 1 cup beef stock or 1 can condensed beef broth

  • 1 cup sour cream

  • 2 tablespoons cooking sherry

  1. Combine 1 tablespoon flour and salt; dredge meat in mixture.

  2. Heat skillet; add 2 tablespoons butter. When melted add sirloin and brown quickly, flipping meat to turn all sides.

  3. Add mushroom slices, onions, and garlic. Cook 3 to 4 minutes or until barely tender.

  4. Remove meat, mushrooms, etc. Add 2 tablespoons butter to pan drippings. When melted blend in 3 tablespoons flour. Add tomato paste. Slowly pour in cold meat stock. Cook, stirring constantly, until mixture is thickened.

  5. Return browned meat and mushrooms to skillet. Stir in sour cream and sherry. Heat briefly.

  6. Serve over rice or egg noodles.

I remember that whenever Grandma would ask me what I wanted for dinner, the answer was always Beef Stroganoff. I have typed the recipe here exactly as it was found in her recipe file. We always preferred it served over rice, except for my brother, who always wanted his over egg noodles. Any way you eat it, this stuff is good. Hint: Grandma always used extra sherry.

Click here for a printer-friendly version of grandma's recipe.

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