Beef Stroganoff
Prep Time: 15 minutes
Cook Time: 30 minutes


2 TBSP butter
1 Each white onion, finely chopped
2 tsp minced garlic
1 8oz package mushrooms, thinly sliced
1 LB of beef chuck roast, or strip steak, thinly sliced
1 14oz can of beef broth, or consomme
1/4 Cup red wine(optional)
3 TBSP fresh lemon juice
4 TBSP all-purpose flour
2 TBSP cold water
1 8oz container sour cream
4 Cups cooked pasta(your favorite type)
1/4 Cup fresh chopped parsley

Melt butter in a larger fry pan over medium-high heat. Add garlic and onion and cook until slightly tender. Add sliced mushrooms and continue cooking another two minutes.

In a large pot of slightly salted, boiling water, cook your favorite type of pasta according to the directions on the box.

Lightly dust steak strips in 2 TBSP of all-purpose flour. Add strips to pan and cook with mushrooms, garlic and onion until slightly browned. About 1 minute. Add beef broth, red wine and lemon juice to pan and bring to a boil.

Combine remaining 2 TBSP all-purpose flour with 2 TBSP cold water and mix until smooth. Reduce heat to low, and add flour mixture to pan while stirring constantly to combine. Gradually return pan to a boil while stirring until sauce is thick and smooth. Cover and let continue to cook another 5 minutes, stirring occasionally.

Remove from heat, and let cool slightly before stirring in the sour cream. Place one cup cooked pasta on the plate, top with beef mixture and garnish with fresh parsley. Wine Pairing: Zinfandel, Malbec, Pinot Noir, or Merlot. Beer Pairing: Pale Ale, Porter, or Stout.