Weekly ReaderO RECIPEBEEF STROGANOFFPREP TIME 1 HOUR 40 MINS8 SERVINGSINGREDIENTS 2 pounds beef chuck roast1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 ounces butter 4 green onions, sliced (white parts only) 4 tablespoons all-purpose flour 1 (10.5 ounce) can condensed beef broth 1 teaspoon prepared mustard 1 (6 ounce) can sliced mushrooms, drained 1/3 cup sour cream 1/3 cup white wine salt to taste ground black pepper to tasteINSTRUCTIONS Remove any fat and gristle from the roast and cutinto strips 1/2 inch thick by 2 inches long. Seasonwith 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butterand brown the beef strips quickly, then push thebeef strips off to one side. Add the onions andcook slowly for 3 to 5 minutes, then push to theside with the beef strips. Stir the flour into the juices on the empty side ofthe pan. Pour in beef broth and bring to a boil,stirring constantly. Lower the heat and stir inmustard. Cover and simmer for 1 hour or untilthe meat is tender. Five minutes before serving, stir in the mushrooms,sour cream, and white wine. Heat briefly then saltand pepper to taste.Weekly Reader Recipe sponsored"The Hardware Storefor Cooks"GRONISA KARDWARE517 Cherokee,Leavenworth, KS I 682-1384102394 Weekly Reader O RECIPE BEEF STROGANOFF PREP TIME 1 HOUR 40 MINS 8 SERVINGS INGREDIENTS  2 pounds beef chuck roast 1/2 teaspoon salt  1/2 teaspoon ground black pepper  4 ounces butter  4 green onions, sliced (white parts only)  4 tablespoons all-purpose flour  1 (10.5 ounce) can condensed beef broth  1 teaspoon prepared mustard  1 (6 ounce) can sliced mushrooms, drained  1/3 cup sour cream  1/3 cup white wine  salt to taste  ground black pepper to taste INSTRUCTIONS  Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.  In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.  Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.  Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. Weekly Reader Recipe sponsored "The Hardware Store for Cooks" GRONIS A KARDWARE 517 Cherokee, Leavenworth, KS I 682-1384 102394

Date: February 20, 2020

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Weekly Reader O RECIPE BEEF STROGANOFF PREP TIME 1 HOUR 40 MINS 8 SERVINGS INGREDIENTS 2 pounds beef chuck roast 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 ounces butter 4 green onions, sliced (white parts only) 4 tablespoons all-purpose flour 1 (10.5 ounce) can condensed beef broth 1 teaspoon prepared mustard 1 (6 ounce) can sliced mushrooms, drained 1/3 cup sour cream 1/3 cup white wine salt to taste ground black pepper to taste INSTRUCTIONS Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. Weekly Reader Recipe sponsored "The Hardware Store for Cooks" GRONIS A KARDWARE 517 Cherokee, Leavenworth, KS I 682-1384 102394 Weekly Reader O RECIPE BEEF STROGANOFF PREP TIME 1 HOUR 40 MINS 8 SERVINGS INGREDIENTS 2 pounds beef chuck roast 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 ounces butter 4 green onions, sliced (white parts only) 4 tablespoons all-purpose flour 1 (10.5 ounce) can condensed beef broth 1 teaspoon prepared mustard 1 (6 ounce) can sliced mushrooms, drained 1/3 cup sour cream 1/3 cup white wine salt to taste ground black pepper to taste INSTRUCTIONS Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. Weekly Reader Recipe sponsored "The Hardware Store for Cooks" GRONIS A KARDWARE 517 Cherokee, Leavenworth, KS I 682-1384 102394

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