Beef Stroganoff


  • 2 lb. flank steak (tender roast or other suitable cut)
  • 2 cups sour cream (or plain yogurt)
  • 2 cups beef consomme
  • 1 cup mushrooms
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  • 2 Tbsp. (or to taste) soy sauce
  • 1 medium onion, diced
  • 2 Tbsp. tomato paste
  • olive oil
  • 2 Tbsp. flour
  • salt and pepper


Cut steak into finger size pieces. Saute chopped onions in oil. Add steak and cook a bit. Sprinkle on flour and blend with juices, stirring often. Add mushrooms, then consomme and sour cream alternately. Stir in soy, then add tomato paste until the sauce has a warm brownish tint. Salt and pepper, to taste. Serve over rice.

By Robin from Washington, IA


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