Beef Stroganoff, a classic Russian dish is strips of lean beef sauteed and served in a sour cream sauce with onions and mushrooms, and usually served over a bed of egg noodles or rice. French fries is a side dish enjoy by many.

This Russian dish is a little work but worth it!

• 1 - 12 ounce package egg noodles (cooked)
• 6 ounces of mushrooms (sliced)
• 1 onion (chopped)
• 1/4 cup butter
• 2 pounds ground beef or flank steak
• 4 tablespoons all-purpose flour
• 2 cups beef broth
• 1 cup sour cream
• Salt and pepper to taste

1. In a large frying pan, add mushrooms and onions with 2 tablespoons of butter and cook on medium heat until tender. Remove from pan.
2. Melt remaining butter in the same pan.
3. Cook ground beef or steak in melted butter until browned.
4. Mix in flour.
5. Stir in beef broth and cook until slightly thickened.
6. Add mushroom and onion mixture.
7. Stir in sour cream.
8. Season to taste with salt and pepper.
9. Continue cooking until sauce is hot, but not boiling.
10. Serve sauce over egg noodles.

Beef Stroganoff dates back to the 19 century, although not a new recipe at that time but an older version of an older Russian recipe. The dish gets its name from a chef that created Beef Stroganoff who worked for Count Stroganov, a 19th century Russian noble.http://www.foodtimeline.org/foodmeats.html#beefstroganoff The first recipe can be found in a 1934 John MacPherson's Mystery Chef's cook book.http://www.beefstroganoff.net/history.php The original recipe had beef, mushrooms and sour cream, just like today's version.