I might not be a big fan of ground beef, but I sure do love nonground beef (What would it be called? Not just steak but also beef strips or chunks). My dad bought me (for $1.50!!!) a HUGE cookbook (772 pages not including the index) titled “The Encyclopedia of Creative Cooking.” He was insisting on buying it for me because he was flipping through it and liked what he saw. I bet he loves it when I come home from school and cook. Too bad this specific cookbook is going to college with me (has every category you can imagine plus I’m probably leaving my other 87 cookbooks at home). Since I had leftover beef chunks in the freezer, I flipped through the beef section. Beef stroganoff looked easy, so that’s what I made. The sauce sounded a little plain, so I researched on google. I ended up adding a can of beef broth and some flour to thicken it. I also served it on egg noodles although the recipe called for plain boiled rice. The picture isn’t very good because I was eating when I realized I forgot to take a picture. Enjoy!

Beef Stroganoff

1 lb. beef tenderloin
1/2 cup chopped onion
1 cup sliced mushrooms
1 cup sour cream
10.5 can beef broth
4 Tbsp flour
Vegetable oil

1. Boil pasta in water according to directions; drain when done.

2. Cut beef into thin strips. Using oil, brown in skillet until no longer pink. Remove and drain grease; wipe out the skillet.

3. Add a little more oil to skillet; fry onions and mushrooms until golden brown. Add beef.

4. Add sour cream, beef broth, flour, and nutmeg to beef mixture. Cook until liquid starts to bubble. Remove from heat; let sit for a few minutes so sauce can thicken. Serve over noodles.

Source: The Encyclopedia of Creative Cooking, 1985 p.69