Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Flank Steak Stroganoff
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- #19879
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 pounds beef flank steaks
6 tablespoons butter or margarine
1 clove garlic, halved
1 cup chopped onions
1/2 pound fresh mushrooms, cleaned and sliced
3 tablespoons flour
salt, to taste
freshly ground black pepper, to taste
3 beef bouillon cubes, crumbled
1 can (10.5 ounce size) beef broth
1/4 cup vermouth
1 1/2 teaspoon dried dill weed
directions
Trim fat and gristle from meat. Place in freezer for 1/2 hour. Remove and with sharp knife cut steak in half lengthwise. Cut each half in paper-thin slices.
Heat 2 tablespoons butter or margarine in a large skillet until very hot. Add 1/3 of the steak in one layer and brown quickly, stirring. Remove and continue until all steak is browned. Remove all steak.
Add remaining butter or margarine to skillet. Saute garlic, onion and mushrooms, stirring over high heat for 5 minutes.
Remove from heat and discard garlic. Stir in flour, salt and pepper. Add bouillon cubes and stir in broth. Bring to a boil, stirring until thickened. Reduce heat, add meat and simmer for 15 minutes.
Over low heat, stir in vermouth, dill and sour cream. Serve with rice or buttered noodles.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
This is an easy, tasty stroganoff. Halves and accepts adaptations nicely, ie: red wine for vermouth. Note that ingredient list omits sour cream which the recipe requires.