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Beef Stroganoff (Tomato Paste, Beef Broth and Sherry)

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Beef Stroganoff (Tomato Paste, Beef Broth and Sherry)


5 tablespoons all-purpose flour, divided
½ teaspoon salt
1 pound beef tenderloin, cut into thin strips
4 tablespoons butter, divided
1 cup chopped fresh mushrooms
½ cup chopped sweet onion
1 clove garlic, minced
1 tablespoon tomato paste
1 ¼ cups beef broth
1 cup (8 oz) sour cream
2 tablespoons sherry or beef broth
Hot egg noodles or brown rice

To make

Creamy, hearty beef stroganoff with tomato paste and fresh mushrooms. From Patty Rody: Puyallup, Washington. The recipe is published in the August / September 2009 issue of Taste of Home.
* In a large resealable plastic bag, combine 2 tablespoons of flour and salt. Add the beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, saute the beef in 2 tablespoons of butter. Add the mushrooms and onion; cook, stirring, until the vegetables are tender. Add the garlic; cook for another 1 minute. Remove and keep warm.* In the same skillet, melt the remaining butter. Add the tomato paste and remaining flour until smooth. Gradually add the broth; bring to a boil. Cook, stirring, for 2 minutes or until thickened.* Carefully return the beef mixture to the pan. Add sour cream and sherry; warm up (do not bring to a boil). Serve with noodles or rice.
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  Published: 11/20/2023 7:54 PM

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