• 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.


Good Cooking, Good Eating and Good Living!!!

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