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Beef Stroganoff

Featured in the Honolulu Star-Bulletin on January 17, 2007.



Beef Stroganoff

  • 2 pounds sirloin steak
  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 1 large onion, chopped
  • >1 clove garlic, minced
  • 1 1/2 cups beef bouillon
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 cup sour cream
  • 1 can (4 ounces) mushrooms


Cut steak into 1/2-inch strips. Combine 5 tablespoons of the flour and the salt. Dredge meat in flour mixture. Heat oil in skillet; saute onion and garlic. Add steak and brown well. Remove from pan. Add the remaining 3 tablespoons flour to the drippings in pan. Stir in bouillon and Worcestershire sauce. Cook until mixture thickens, stirring constantly. Slowly stir in sour cream. Add steak, onion, garlic, and mushrooms. Heat thoroughly. Serve with rice or noodles. Makes 6 servings.

Approximate Nutrient Analysis per serving:
440 calories, 25 g fat, 8 g saturated fat, 100 mg cholesterol, greater than 1000 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g sugar, 36 g protein


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