Beef Stroganoff

Round steak, beef or veal, cut into small cubes
Salt and pepper
Onions (optional)
3 cups warm water
3 beef bouillon cubes
3 cups white wine
3-4 tbsp corn starch
3-4 tbsp cold water
Cooked rice or egg noodles

Put oil in frying pan, brown meat. Add salt, pepper, garlic and onions to meat while browning. When meat is brown, pour in wine and simmer. Turn temperature to low, let bubble slightly for 1 hour. Make beef stock (with bouillon cubes). After 15 minutes, add 1st half of beef stock. Make sure there is plenty of juice (keep heat down). Add remaining juice throughout the hour. Mix corn starch with cold water and a little beef stock in separate bowl. Pour over meat, and mix quickly until juice thickens. Serve over rice or egg noodles.

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