beef stroganoff

Ingredients:

2 cups beef cubes

3 tbsp flour 

2 tbsp canola oil

1 onions, finely chopped 

2 tbsp butter

1 cup beef broth

16 thinly sliced button mushrooms

1 shaved carrot

2 tbsp tomato paste 

1 can evaporated milk

2 tsp Worcestershire sauce 

salt and pepper to taste  

Now:

Coat the meat with flour.

Heat the oil in a frying pan over medium heat. 

Sauté the chopped until traslucent, 

then set aside.

Turn the heat up high, add the butter, 

and brown the pieces of meat in the same pan, 

until nicely coloured, about 5 min. 

***For large quantities, 

avoid crowding the meat in the pan 

and work in batches. 

Add the warm broth to deglaze the pan. 

Put the onion back in 

and season with salt and pepper. 

Start cooking gently, covered, 

for about 20-25 min.

Add the thinly sliced mushrooms and carrot

then continue to cook an additional 10 min.

In a small bowl, mix the tomato paste 

with the canned milk and Worcestershire sauce. 

Add to the pan and cook 

over very low heat 3-5 min, 

taking care not to let it boil.

Boil 1 bag of egg noodles,

Drain and add to meat and sauce.

Serve on the warmed plates

With fresh bread.

"Bon Appetit!"

***note: for a thicker sauce I used

A mixture of 1\4 water

With 2 heaping tbsp cornstarch