Ingredients
- Clarified butter
- 2 medium onions, finely sliced
- 1 pound beef tenderloin, cut 5-inches by 1/4-inch fine strips
- 1 tablespoon all-purpose flour
- 1/4 cup tomato catsup
- 1/8 cup Worcestershire sauce
- 3/4 cup sour cream
- Salt and black pepper
Directions
Place some clarified butter into a pan on high heat. Add the onions and allow to fry for 2 minutes until golden brown. Add the meat, season with salt and black pepper and allow to fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Add the catsup combined with the Worcestershire sauce and then stir in the sour cream. Allow the Stroganov to simmer for 4 minutes. Serve accompanied with French fried potatoes, if desired.
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By missjanenc
on October 20, 2010
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This is one of my all-time favorites!! I remember when GK was so popular back in the 70s and this recipe was on a series of free recipe cards featured at the local Alpha Beta store (San Diego. I got married and moved to England in 1974 and my mom sent me one of these cards that she marked with a star and "excellent." Also included on the card were recipes for a rice pilaf and grilled tomatoes. The only difference now is that the recipe calls for clarified butter - back then it was vegetable oil. In any case, my sons would wolf this stuff down and now cook it themselves. It's easy, quick and delicious!!!
By theoldguy38
Moorpark,, CA
on January 20, 2010
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I first saw this recipe maybe 35 years ago on one of the Galloping Gourmet shows well before Graham Kerr went healthy. Two of his recipes are my favorites. His original Wilted Spinach salad and this Stroganov. I remember him calling the combination of the catsup and Worcestershire sauce a sauce similar to a Russian sauce called yushi (sp. The flavor of this with the sour cream is awesome. And then he served it with shoe string potatoes. I stuck with the noodles.
You'll never make Stroganov any other way.
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