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Flank Steak Strognoff

Serves: 6
Total Calories: 590


2 pounds beef flank steaks
6 tablespoons butter or margarine
1 clove garlic halved
1 cup onion 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


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.

Nutritional Facts:

Serves: 6
Total Calories: 590
Calories from Fat: 165

This Flank Steak Strognoff recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.

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