1 lb. stew beef
1/2 c. flour
1 Tbsp. paprika
2 Tbsp. vegetable oil
1 small onion, sliced (optional)
1 c. milk
1 c. beef broth (or 1 c. prepared beef boullion)
1 small can sliced mushrooms, drained (optional)
2 Tbsp. vinegar
Salt and pepper to taste
Cut stew beef into bite-sized pieces.
In a medium bowl, combine flour and paprika. Toss beef in flour.
In an electric skillet, heat oil. Add onion (if you're using it - my kids aren't fans) and saute until softened. Add beef to skillet. Brown beef.
When beef is browned on all sides (no more red peeking through the flour coating), Slowly stir in the beef broth. (If you don't have a can of beef broth in your larder, make a cup of beef boullion.) Stir in milk. Simmer. Add mushrooms here if you choose.
Allow to simmer for ten minutes, or until sauce is thickened. Add vinegar, and salt and pepper to taste. (Authentic stroganoff would have you remove the dish from the heat and stir in a whole heap of sour cream, so that's the idea - a little creaminess, a little hint of tartness.)
Serve over noodles. Or with rice or potatoes.
This got an enthusiastic two thumbs up from my toughest audience. Enjoy!
Submitted by Gretchen Grant Contributed on: and modified on Thursday July 27th, 2006