Bœuf Stroganoff – II

Name: Bœuf Stroganoff – II
Cuisine: France
Ingredients: beef; roux; flour; beef stock; tomato concentrate; butter

Preparation info

Appears in

Published 1963

Method

As above, but simmer beef, after browning, for 15 minutes in a sauce made of ½ pint well-flavoured beef stock mixed with 1 or 2