Amanda & Friends' Cookbook Category Cook Back Next

Becky's Beef Stroganoff (for two)

Cook: Becky Hayes

2 small cube steaks
1 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tbsp flour
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/2 cup milk
3/4 cup sour cream
1/4 cup red wine (your choice, we used pinot noir)
8-10 large mushrooms, sliced
1/2 large yellow onion, chopped
butter for sautéing

Place meat, Worcestershire sauce and soy sauce in a small bowl. Coat meat well and allow to set for 10 minutes. Mix flour, paprika, salt and pepper on a dinner plate. Remove meat from bowl and coat well in flour mixture.

Melt 1 tbsp of butter in a large, heavy skillet. Brown the coated meat on both sides, remove from skillet. Add a little more butter, then add mushrooms and onions. Saute until onions are translucent and mushrooms are starting to brown. Remove from skillet to a plate and cut into bite-sized pieces.

Sprinkle the rest of the flour mixture into the skillet and brown it well while loosening any "brown" from the skillet bottom. Add milk and stir well. Add sour cream and mix well. Add wine and mix well. Add the onions and mushrooms. Add the bite-sized pieces of cube steak.

Serve over wide egg noodles prepared according to package directions and add a side-salad or vegetable of your choice.