Buttermilk Beef Stroganoff

Cooking time
30 min
Preparation time
10 min
Serves
4
Ingredients
  • 88 mL (6 tbsp) flour
  • Salt and pepper to taste
  • 340 g (12 oz.) beef for stewing or top sirloin, sliced in thin strips
  • 30 mL (2 tbsp) New Natrel butter
  • 225 g (½ lb.) mushrooms, thickly sliced
  • 1 medium onion, thinly sliced
  • 1 clove crushed garlic
  • 250 mL (1 cup) water
  • 5 mL (1 tsp) Worcestershire sauce
  • 15 mL (3 tsp) ketchup
  • 250 mL (1 cup) Island Farms buttermilk
  • Cooked egg noodles or rice
Preparation
  1. Combine 60 mL (4 tbsp) of the flour with the salt and pepper; coat meat in the mixture.
  2. Melt the butter in skillet and brown the meat in the butter.
  3. Add the mushrooms, onion, garlic, 125 mL (½ cup) water, Worcestershire sauce and ketchup to the meat.
  4. Cover and simmer for 20 minutes.
  5. Blend the remaining flour and water and add to the hot mixture; cook over low heat until the sauce is smooth and thick, stirring constantly.
  6. Stir in the buttermilk; cook until thoroughly heated.
  7. Serve over hot egg noodles or rice.