Beef Stroganoff (6 Servings)
- 2 lbs flank steak
- 2 onions, sliced
- 1/2 cup olive oil
- 1/2 cup beef broth
- 11/2 teaspoons sea salt
- 1/2 teaspoon pepper
- 1/4 cup lemon juice
- 1/2 cup apple juice
- 1/2 teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 cup sliced ripe olives
- 2 cups dairy sour cream
- 1/2 teaspoon crushed garlic (if desired)
Cut meat into strips 2 inches wide by 1/2 inch thick. In a skillet sauté onion lightly in olive oil until soft but not browned. Remove onion and brown meat. Drain off any excess oil. Add beef broth to meat with sea salt, pepper, apple juice, lemon juice and nutmeg (add garlic if desired). Cover and simmer 8 minutes on low heat. Mix cornstarch with 2 tablespoons cold water and blend into hot sauce. Cook until thickened, stirring constantly. Add cooked onion, olives and sour cream and simmer about 2 minutes, or until just heated through (do not overcook once sour cream is added).
Bear River Valley Beef • PO Box 342 • Ferndale, CA 95536 • Email • (707) 786-9460