February 3, 2011

Beef Stroganoff

3 pounds of round steak
1 tablespoon canola oil
salt and pepper
beef bouillon (I use 'Better Than Bouillon' )
1/2 cup cold water
4 tablespoons cornstarch
sour cream
dill weed (optional)

Heat oil in large, nonstick pan over medium heat.  Season steak with salt and pepper and brown on both sides. Transfer to a large Dutch oven.  Add enough beef bouillon to cover the bottom of the pan by about an inch.  You may cover and place in a 325 oven for a few hours or simmer on the stove; either way, I always make sure there's enough bouillon in it to keep it moist.  When it's very tender, remove from oven and place on the stove.  Prepare your thickener by combining the cornstarch and cold water, stirring well with a fork.  Set aside.  Add as much bouillon as you like (depending on the amount of gravy you want) to the Dutch oven and bring to a boil.  Now add the cornstarch mixture and stir well.  After it has thickened, stir in as much sour cream as you like, season with dill.  Serve with hot noodles and enjoy!

I've had so many people ask me for my Beef Stroganoff recipe and I have to laugh because I've never used one.  So, ok, here it is!

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