top of page
  • Tommy Centola

Beef Stroganoff from the Thomas Kinkade Cookbook

I have been working hard on photos for the upcoming cookbook. This week, I am featuring 2 beef recipes from the first cookbook I have a recipe in, The Thomas Kinkade Cookbook. I tell you a little more Thursday.


1 pound boneless Beef Sirloin or Top Loin Steak, 1/2 inch thick

4 tablespoons Butter, divided

8 ounces Mushrooms, sliced

2 medium Onions, sliced

1 clove Garlic, minced

1/2 cup Water

1 teaspoon instant Beef Bouillon

1 teaspoon Salt

1/4 teaspoon Black Pepper

1 cup Sour Cream

1/2 teaspoon prepared Mustard

2 tablespoons fresh parsley, chopped


Using a sharp knife, cut beef across the grain into strips, 1 1/2 x 1/2 inch. For easier cutting, partially freeze beef for about 1 1/2 hours.

Heat 2 tablespoons butter in a large skillet. Ass mushrooms, onions and garlic. Cover and simmer, stirring occasionally, until onions are tender, 5 to 10 minutes. Remove vegetables and any liquid from skillet and reserve.

Return skillet to heat and add remaining 2 tablespoons butter. Add beef and cook over medium heat until brown, about 5 minutes. Addwater, bouillon, salt and pepper. Bring to a boil then reduce heat. Cover and simmer until beef is cooked as desired, 10 minutes. Add vegetable mixture and simmer to warm through; stir in sour cream and mustard and cook for 1 minute. Remove from heat and top with parsley. If desired, serve over noodles or rice.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!


60 views0 comments

Recent Posts

See All
bottom of page