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Gardenview Restaurant Beef Stroganoff Soup

1/2 C. butter (divided) (do not use unsalted butter)
1 lb. tenderloin tips, cubed
2 cloves fresh garlic, chopped
8 oz. mushrooms, sliced
1 large onion, diced
1 pint water
2 T. beef base, or to taste
1 T. Mel's Sportsmen Seasoning (see note)
salt and pepper to taste
roux made of 1/2 cup flour and 1/2 cup melted butter
1 pint whipping cream
1/2 C. sour cream (more if desired)
1/4 C. chopped chives for garnish (optional)

In medium skillet, melt half (1/4 cup) of the butter. Add beef tips and garlic and cook until meat is cooked through, about 5 to 6 minutes.

In another medium-size skillet, melt remaining 1/4 cup butter. Add mushrooms and onion and saute until onion is translucent.

Transfer meat and mushrooms to 5-quart kettle. Add water, base and seasonings. Bring to just near a boil.

Make roux by cooking the melted butter with the flour for 1 to 2 minutes, mixing until smooth. Gradually add to soup, stirring regularly until soup reaches consistency of medium gravy. Remove from heat and add cream and sour cream. Put in serving bowls and sprinkle with chives. Makes 6 to 8 servings.

Note: This seasoning mix is sold in some grocery stores. If not available, it can be eliminated from the recipe. Add additional salt and pepper to taste.


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