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Jackie Kennedy's Beef Stroganoff



  • 2 pounds boneless beef sirloin
  • Salt and ground black pepper to taste
  • 3 tablespoons all-purpose flour
  • 4 tablespoons butter, divided
  • 2 cups beef broth
  • 1/2 cup sour cream
  • 3 tablespoons tomato juice or paste
  • 1/4 cup grated onion
  • Fresh sliced mushrooms


  1. Ask butcher to cut beef into strips. Season beef generously with salt and pepper. Cover and let stand for 2 hours in cool place.
  2. In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil for 2 minutes.
  3. Reduce heat and add sour cream alternately with tomato juice, still whisking. Simmer slightly 1 minute; do not let boil.
  4. In separate skillet, quickly brown beef and onion in remaining 1 tablespoon butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper. Simmer very gently or cook over hot water in double boiler for 20 minutes.

Makes 6 servings.

Source: A Treasury of White House Cooking


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