Beef Stroganoff

• 12 ounces chopped onion
• 2 tablespoons minced garlic
• 24 ounces sliced mushrooms
• 1/4 cup olive oil
• 2 1/2 cups consomme’ or beef stock
• 1 cup water
• 1/4 cup butter for roux
• 4-6 tablespoons flour for roux
• 2/3 pound of sour cream
• 2 pounds thinly sliced cooked beef strips
• 1 package egg noodles

Instructions:

1. Heat a skillet or sauté pan over medium-low heat until hot
2. Sauté onions, mushrooms and garlic in olive oil until onions start to turn translucent
3. Add Consomee’ and water (or beef stock) and bring to a boil
4. In the meantime, cook the pasta according to the package directions (al dente’) in four quarts of water in a stock pot and drain well
5. Pour back into the same pot it was cooked in and put on a burner that has been turned off to remove any moisture on the pasta (keep pasta warm)

Make the roux

1. Heat a small skillet or sauce pan over medium-low heat
2. When the pan is hot, melt the butter
3. Add the flour to the butter and stir with a wire whip or wooden spoon until the roux is smooth

1. Continue cooking 2 minutes and then slowly add the roux to the sauce while stirring until the sauce is the correct thickness
2. Add the cooked meat to the sauce and cook over medium heat until hot throughout
3. Remove the stroganoff from the heat and add the sour cream, stirring well
4. Put back on medium heat and cook a few minutes, but do not boil
5. Plate the pasta and ladle the sauce over and garnish with more sour cream