Stroganoff au Perry
Ingredients:
2 pounds lean boneless sirloin
1/4 pound butter or margarine
3 to 4 medium onions, thinly sliced
1-1/2 pounds canned or fresh mushrooms, thinly sliced
2 Tablespoons tomato paste
2 cups dairy sour cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup Marsala wine
3 cups cooked wild rice, or white, or mixture of both
Directions:
Slice steak at angle into 1/4-inch strips. (Partially freeze steak for easier slicing.) Melt half the butter in extra large skillet; saute the beef until brown. Remove beef. Melt half of the remaining butter in skillet; saute onions for 10 minutes over medium heat. Remove onions. Melt remaining butter; saute mushrooms for 5 minutes over medium heat. Return beef and onions to skillet. Add tomato paste, sour cream and seasonings; mix thoroughly. Cover and cook over low heat 30 minutes or until beef is tender. Add wine; simmer 5 minutes longer. Serve over a bed of rice. May be prepared early in the day, but save wine and add when warming.
Serves: 6
2 pounds lean boneless sirloin
1/4 pound butter or margarine
3 to 4 medium onions, thinly sliced
1-1/2 pounds canned or fresh mushrooms, thinly sliced
2 Tablespoons tomato paste
2 cups dairy sour cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup Marsala wine
3 cups cooked wild rice, or white, or mixture of both
Directions:
Slice steak at angle into 1/4-inch strips. (Partially freeze steak for easier slicing.) Melt half the butter in extra large skillet; saute the beef until brown. Remove beef. Melt half of the remaining butter in skillet; saute onions for 10 minutes over medium heat. Remove onions. Melt remaining butter; saute mushrooms for 5 minutes over medium heat. Return beef and onions to skillet. Add tomato paste, sour cream and seasonings; mix thoroughly. Cover and cook over low heat 30 minutes or until beef is tender. Add wine; simmer 5 minutes longer. Serve over a bed of rice. May be prepared early in the day, but save wine and add when warming.
Serves: 6
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