Beefy Stroganoff Recipe

Cut beef into thin strips or if using short ribs cut between the ribs.

Sprinkle with salt and pepper.

In a bag, working in batches, shake beef strips in flour.

Discard excess flour.

Set beef aside.

In a large skillet, melt 2 Tbsp. (30 mL) of the butter over medium-high heat.

Cook onions, stirring, until softened and browned.

Transfer to large pot.

In same skillet, melt some of the remaining butter and half of the oil over medium heat.

In small batches, brown beef, stirring constantly, adding more of the butter and oil between batches as necessary.

Transfer beef to pot with onions and garlic.

If using mushrooms, add to skillet and cook, stirring, until browned. Add to beef mixture.

Pour stock into pot and bring to boil over medium-high heat, stirring often.

Reduce heat and simmer for about 5 minutes or until sauce thickens slightly.

Stir in sour cream and cook, stirring, just until heated through. Season to taste with salt and pepper.

Makes 6 servings.