Casserole Of Beef Stroganoff Recipe

  • 2 cups quick-cooking rice
  • 2 pounds boneless beef sirloin steak, cut into three quarter-inch pieces
  • Salt and pepper
  • Flour
  • 1 pound fresh mushrooms, washed and sliced
  • 3 onions, chopped
  • 1 clove garlic, chopped fine
  • 1 stick (1/2 cup) butter or margarine
  • 4 tablespoons (1/4 cup) flour
  • 1 can (101/z ozs) beef bouillon or consomme
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped parsley
  • 1 cup dairy sour cream

Cook rice according to directions on package. Place in a 3-quart casserole.

Season meat with salt and pepper; then dip in flour and brown with mushrooms, onions, and garlic in butter in a large skillet. Do not overcrowd skillet; as items are browned remove them to casserole, arranging them over rice. Add 4 tablespoons flour to drippings in skillet; stir to blend. Add bouillon, Worcestershire sauce, parsley, and sour cream; stir and cook until browned bits in bottom of skillet are absorbed in the gravy. Pour over meat in casserole. Cover with lid or foil and bake in a moderate oven (350F) 1 hour. Serve hot.

Yield: 8 to 10 servings.