Beef Stroganoff is an excellent dish in that it uses the cheaper cuts of beef, including Thai-French. It does require a cooking time of over 2 hours (slow cooking tenderizes the beef).
|All-purpose flour||4 tbspns|
|Beef sirloin, cut into 0.5 cm wide strips||700 gm|
|Chopped onion||1/2 cup|
|Garlic, crushed||1 clove|
|Tomato paste||2 tbspns|
|Beef stock||1 1/4 cups|
|Sour cream||1 cup|
|Dry white wine||1/4 cup|
Shake 1 tablespoon flour with salt in a large, re-sealable plastic bag until combined; add beef and shake to coat.
Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir for 3 to 4 minutes. Set aside beef and vegetables.
Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.