Beef Stroganoff
2 tablespoons butter
1/4 teaspoon caraway seed
1 cup button mushrooms, sliced
1 small onion, chopped
1 tablespoon olive oil
1 pound lean beef, cubed or sliced
2 tablespoons flour
1/4 cup sherry or stout
1/4 cup beef stock
1/2 cup sour cream
8 ounces wide egg noodles, cooked
1 teaspoon paprika
salt and pepper
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the caraway seed, mushrooms and onions and saute until onions are tender. Transfer the pan contents to a bowl.
- Add the oil and remaining butter to the emptied skillet. Brown the beef throughly and remove from the pan.
- Whisk the flour into the butter, oil and residual juices from the meat. Gradually add the sherry and beef stock to form a thick, smooth sauce.
- Return the beef and vegetables to the pan and reduce heat to a simmer. Allow to cook for several minutes longer, stirring often, to coat with the sauce.
- Remove the pan from the heat and quickly stir in the sour cream. Season generously with salt and pepper.
- Serve on top or mixed with egg noodles and dust lightly with paprika.
Makes 4 servings