Ingredients
1 1/2 to 2 lb. sirloin
1 lb. fresh mushrooms
2 onions
1 can tomato paste
16 oz. sour cream
1/2 to 3/4 c. cooking sherry
seasoning to taste (salt, pepper, garlic powder)
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine zesting and grating for citrus, spices, hard cheese
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Long ribbon citrus peels — cocktail garnish, candied peel
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine zesting and grating for citrus, spices, hard cheese
Record your recipes and experiments — organized cooking journal
Long ribbon citrus peels — cocktail garnish, candied peel
Wide egg noodles — stroganoff, chicken paprikash, kugel
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cube sirloin into bite-size pieces and brown in hot oil. Remove from skillet; reduce heat and saute sliced mushrooms and onions. Return sirloin to skillet; add tomato paste, 1 can water and sherry. Simmer at least one hour, longer if desired, on very low heat. Add sour cream and seasonings before serving, heating a bit to warm the added ingredients, but not boiling.