Featured Recipe: Stroganoff


Yields 4 Servings
Stew beef - 1 lb. 8 oz
Salt and Black Pepper – to taste
Margarine - 3 Tbsp.
Onion, fine dice  - ½ med.
Margarine - 3 Tsp.
Flour - 2 Tsp.
Mushrooms, quartered - 5
Dijon mustard - ¼ Tsp.
Sour Cream - 2 oz.
Egg Noodles - 12 oz.
Season beef with salt and pepper. Saute onion and beef in first margarine.

Cover with foil and braise in oven until tender. Make roux with second margarine and flour. Strain liquid off the cooked beef and combine with roux. Cook sauce for 20 minutes while holding beef in warm place. Combine mustard with sauce and return to the beef. Add mushrooms 30 minutes before serving. Add sour cream to beef at serving.

Serve over cooked egg noodles.