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From Spindletop Cooks Cookbook: Spindletop Beef Stroganoff

Posted December 7, 2020

Spindletop Beef Stroganoff

4 tablespoons butter
1 medium onion, chopped
1 4-ounce can mushroom slices, drained
1 ½ pounds round steak, cut into bite-size strips
1 tablespoon mustard
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire
salt and pepper to taste
cooked rice or noodles
sherry
1 can beef consommé
2 tablespoons flour

Melt butter in large skillet. Add onion and mushrooms; sauté 5 minutes. Add steak strips and cook over moderate heat until meat is brown. Blend flour into meat mixture. Remove from heat. Add consommé, water, mustard, brown sugar, Worcestershire, salt, pepper and a spot of sherry. Return to medium heat until it simmers. Cover; simmer on low heat until stead is tender (approximately 30 minutes to 1 hour). Add a spot of sherry the last 20 minutes of cooking time. Serve over rice and noodles. Serves 4.