Inside the Sunday dinner tradition lies another, albeit rather inconsistent: maintaining the element of surprise. We tend to tease and torture each other by withholding the answer to the most important question: What's for dinner?
Well, as the hostess and cook of tomorrow night's meal, I have finally chosen. And since I know for a fact that our cousins are not among my readers, I thought I'd share this delicious meal with you.
RED RIVER BEEF STROGANOFF
2 lbs. sirloin steak, cut into thin strips
1/4 cup all-purpose flour
1/2 cup butter or margarine, divided
2 large onions, chopped
1 can (10 1/2 ounces) beef broth
1 teaspoon dried basil
Salt and Pepper to taste
1 jar (4 1/2 ounces) sliced mushrooms, drained
1 tablespoon Worcestershire sauce
1 cup (8 ounces) sour cream
Cooked rice or noodles
Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove and set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes.
Just before serving, stir in sour cream. Heat through, but do not boil. Serve over rice or noodles.
Yield: 8 servings
It seems like I always have something to add after every recipe. Sorry. My only comment here is to exchange the steak for a couple of pounds of ground beef or turkey if the steak seems a little too pricey. It's good either way!
