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Beef Stroganoff With Rotelle

2 pounds tenderloin or sirloin steak
1/4 cup sherry cooking wine
2 tablespoons chopped parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon meat tenderizer
1/4 teaspoon pepper
4 tablespoons butter or margarine, divided
1/2 pound mushrooms, washed and sliced
1 medium onion
3 tablespoons flour
1 10 1/2 ounce can beef broth (1 1/4 cups)
1 cup sour cream
8 ounces rotelle or other pasta
Parsley for garnish

Cut meat into cubes. Mix cooking wine, parsley, Worcestershire sauce, salt, meat tenderizer and pepper in a glass bowl. Stir in meat. Cover and refrigerate for 2 hours.

Cook pasta according to directions on package.

In 2 tablespoons of butter, saute mushrooms and onion; set aside. Drain marinade from meat and reserve. Brown meat in 2 tablespoons butter until partially rare. Stir in flour; add marinade and beef broth. Heat on high until bubbly. Add onions and mushrooms.

Simmer 1 hour. Stir in sour cream. Serve immediately over rotelle. Garnish with parsley. Serves 3-4.

Nutritional Information