Mom's Beef Stroganoff
Beef Stroganoff - Ok, how is beef stroganoff Hawaiian...well its not. But we grew up eating this in Hawaii and often made it using ground beef and served over rice instead of egg noodles.
- 1 1/2 lbs. Boneless Ribeye, cut into julienne strips
- 4 tablespoons butter
- 1 medium onion, sliced
- 8-10 large mushrooms, sliced
- 1 cup sherry
- 1 pint sour cream
- Juice of 1/2 fresh lemon
- 2 tomatoes, blanched, skinned & sliced
- 1 teaspoon worcestershire
- 1/4 cup finely chopped chives or other garnish
- Cooked egg noodles or rice.
Season meat with salt and pepper. In large pre-heated skillet, saute meat quickly in butter. Do in batches...do not overcrowd. The idea is for quick browing. While still rare, remove from skillet and cook remaining juices until they turn a rich golden brown and the butter clears. Add onions and cook until golden brown. Add mushroom and stir until colored. Pour sherry and lemon juice and cook for 10 minutes. Add sour cream and cook until sauce is reduced by 1/3. Add tomatoes, worcestershire and meat back into pan. Bring to boil and immediately remove from heat. Garnish with chopped chives,parsley or your favorite herb (optional)
Serve over cooked, buttered egg noodles or like we did over rice...only in Hawaii!