Myrtle Beach Recipes

Beach Stroganoff

• 1-1/2 lbs beef tenderloin, cut into 1-1/2 by 1/2 inch strips
• 2 tbs butter
• 1-1/2 cup beef bouillon
• 2 tbs ketchup
• 1/8 tsp minced garlic
• 1 tsp salt
• 8 oz sliced mushrooms
• 1/2 cup chopped onion
• 3 tbs flour
• 1 cup sour cream
• 4 cups hot cooked noodles
• 1 tbs butter
• 1 tsp poppy seed

Cook and stir beef in 2 tbs butter in 10-inch skillet over low heat until brown. Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the ketchup, garlic and salt into skillet. Heat to boiling. Reduce heat. Cover and simmer about 1 to 1 1/2 hours.

Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved bouillon and the flour in a tightly covered container. Stir gradually into the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream.

Toss noodles with 1 tbs butter and the poppy seed. Serve beef mixture over hot noodles.

Makes 6 servings.