I am teaching my daughter to cook this tomorrow and because its so unique for a stroganoff, I thought I'd post it. It tastes very light compared to the typical brown based stroganoff over buttered noodles.
Moms' Stroganoff
2 lbs Round steak-set in freezer just before prep to make the meat stiffer so it is easier to cut into strips
Or,
defrost on counter 1 ½ hours before cutting if frozen
Cut into ½” x ½” strips 5 inches or so long
1 large onion sliced
Package fresh sliced mushrooms
1 large or 2 small Green Bell peppers seeded and sliced into strips
2 large cans tomato sauce (29 oz each)
1 12oz can tomato paste
4 T cooking oil to brown meat
Salt & Pepper
Instant Rice and Sour Cream To Serve
Brown the meat strips in the oil
Add the onion and cook until translucent
Add the salt and pepper to taste
Add the bell pepper, mushrooms and the tomato sauce and paste
Simmer for at least an hour
Make your instant rice
Serve at the table
Put your instant rice on your plates
Stir 1 1/2 cups sour cream into the sauce just before serving over the rice and Save the other ½ cup for dolloping at the table
