SOUTH CAROLINA BEACH STROGANOFF
- One and Half (1 1/2) pounds beef tenderloin, cut into 1 1/2 by 1/2 inch strips
- Two (2) tablespoons of butter
- One and Half (1 1/2) cup of beef bouillon
- Two (2) tablespoons of ketchup
- One Eighth (1/8) tablespoon of minced garlic
- One (1) tablespoon of salt
- Eight (8) ounces of sliced mushrooms
- Half (1/2) cup of chopped onion
- Three (3) tablespoons of flour
- One (1) cup of sour cream
- Four (4) cups of hot cooked noodles
- One (1) tablespoon of butter
- One (1) tablespoon of poppy seed
SOUTH CAROLINA BEACH STROGANOFF PREPARATION:
Cook and stir beef in 2 tbs butter in 10-inch skillet over low heat until brown.Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the ketchup, garlic and salt into skillet. Heat to boiling. Reduce heat. Cover and simmer about 1 to 1 1/2 hours.Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes.Shake reserved bouillon and the flour in a tightly covered container. Stir gradually into the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat.Stir in sour cream.Toss noodles with 1 tbs butter and the poppy seed. Serve beef mixture over hot noodles.
- One and Half (1 1/2) pounds beef tenderloin, cut into 1 1/2 by 1/2 inch strips
- Two (2) tablespoons of butter
- One and Half (1 1/2) cup of beef bouillon
- Two (2) tablespoons of ketchup
- One Eighth (1/8) tablespoon of minced garlic
- One (1) tablespoon of salt
- Eight (8) ounces of sliced mushrooms
- Half (1/2) cup of chopped onion
- Three (3) tablespoons of flour
- One (1) cup of sour cream
- Four (4) cups of hot cooked noodles
- One (1) tablespoon of butter
- One (1) tablespoon of poppy seed
SOUTH CAROLINA BEACH STROGANOFF PREPARATION:
Cook and stir beef in 2 tbs butter in 10-inch skillet over low heat until brown.Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the ketchup, garlic and salt into skillet. Heat to boiling. Reduce heat. Cover and simmer about 1 to 1 1/2 hours.Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes.Shake reserved bouillon and the flour in a tightly covered container. Stir gradually into the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat.Stir in sour cream.Toss noodles with 1 tbs butter and the poppy seed. Serve beef mixture over hot noodles.
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