My Dad's Beef Stroganoff

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This is one of my dad's specialties, and i've always loved it. As with beef burgandy, a covered wok works very well for this. I know stroganoff is usually served over egg noodles, but i'm from minnesota, and we always had it over wild rice. I included instructions on how to cook wild rice to mellow out the flavor; boiling and rinsing before cooking makes it taste much better.

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Steps

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Dredge sirloin cubes in flour and salt.

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Brown in butter.

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Add mushrooms , onion , garlic , flour , and ketchup.

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When bubbling , add beef broth.

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Simmer covered for 1 hour.

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Add sour cream before serving.

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Place rice in pot and cover with 1 inch of water.

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Bring to a boil.

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When boiling , remove from heat and pour off water.

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Rinse rice with cold water until water runs clear.

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Cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting.

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Serve stroganoff over rice.

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Ingredients

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sirloin steaks, flour, salt, mushrooms, onion, garlic, butter, ketchup, beef broth, sour cream, wild rice