Beef Stroganoff

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Ingredients

2 pounds beef sirloin steak
6 tablespoons Roberts Butter
1 cup chopped onion
1 clove garlic, finely minced
1 pound fresh mushrooms, sliced
3 tablespoons flour
2 tablespoons instant beef bouillon
1 tablespoon catsup
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (10 1/2 ounce) beef bouillon
1/4 cup dry white wine
1 tablespoon snipped fresh dill or 1/4 teaspoon dried dill
1 1/2 cups Roberts Sour Cream
1 1/2 cups hot cooked wild rice
3 cups hot cooked white rice
fresh dill or parsley, snipped

Preparation

Trim fat from beef; cut steaks across grain into 1/2 inch wide strips; cut each strip into 2 inch segments. Melt butter in a large heavy skillet; add just enough beef strips to cover skillet bottom. Sear quickly on all sides over high heat. Remove beef as it browns and cook remainder of beef strips, removing when browned. Set meat aside. In remaining butter in same skillet, saute onion, garlic and sliced mushrooms until onion is golden, about 5 minutes. Remove from heat. Add flour, instant bouillon, catsup, salt and pepper; stir until smooth. Add beef bouillon gradually. Bring mixture to a boil, stirring constantly; reduce heat and simmer 5 minutes. Stir in white wine and dill. Mix about 1/4 cup of sauce into sour cream; stir sour cream into sauce mixture. Add beef; simmer just until sauce and beef are hot. Toss wild rice and white rice together well. Serve Stroganoff over hot rice, garnished with snipped dill or parsley. (Stroganoff may be served over hot cooked noodles.)

Yield: 6 servings

Notes:

Cold sour cream can be "shocked" into curdling if added to a hot dish all at once. Quickly stir some of the hot mixture into sour cream before adding to food.