Flank Steak Strognoff: The Best Flank Steak Strognoff Recipe from Cook'n

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	Flank Steak Strognoff

Serves: 6

Print this Recipe

   2 pounds beef flank steaks
   6 tablespoons butter or margarine
   1 clove garlic halved
   1 cup onions chopped
   1/2 pound mushrooms fresh, cleaned, and sliced
   3 tablespoons flour
   Salt and freshly ground pepper to taste
   3 beef bouillon crumbled
   1 10 1/2-ounce can beef broth
   1/4 cup vermouth
   1 1/2 teaspoons dill weed dried
   1 cup sour cream

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Trim fat and gristle from meat. Place in freezer for 1/2 hour. Remove and with sharp knife cut steak in half lengthwise; cut each half in paper-thin slices. Heat 2 tablespoons butter or margarine in large skillet until very hot. Add 1/3 of the steak in one layer; brown quickly, stirring. Remove and continue until all steak is browned. Remove all steak. Add remaining butter or margarine to skillet; sauté garlic, onion and mushrooms, stirring over high heat for 5 minutes. Remove from heat and discard garlic. Stir in flour, salt and pepper; add bouillon cubes and stir in broth. Bring to boil, stirring until thickened. Reduce heat; add meat and simmer 15 minutes. Over low heat, stir in vermouth, dill and sour cream. Serve with rice or buttered noodles.

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