Tuesday, July 13, 2010

Hungarian Beef Stroganoff

This is a recipe that my mother-in-law made for my husband when he was young. He loves it, not only for its yummy flavor, but also for the memories tied to it. I love it for its frugality. You do need to set aside an afternoon to make this and yes the measurement for the paprika is correct- 4 tablespoons!

Hungarian Beef Stroganoff

1 pkg stew meat
1/2 onion, diced
1/2 red pepper, diced
1 tsp salt
1/4 tsp pepper
4 TBSP paprika
a few shakes of Worcestershire sauce
a few shakes of Kikkoman Terriyaki sauce
a small container of sour cream
1 package of wide egg noodles, cooked and drained

Dust meat with flour and brown in 1 TBSP of butter on a large saucepan. Add water to cover the meat and then stir in all ingredients except sour cream and noodles. Cook on a low boil for 3 hours with top slightly ajar. Keep covered with water. Strain liquid into another sauce pan, whisk in some flour and the sour cream Cook until thickened.  Add the meat back in to heat through and serve over the hot noodles.

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