You are best buying from a butcher instead of a big-name supermarket. A butcher is far more likely to have a more extensive range of cuts than the big-name general store, he will know the full history of his beef, will have hung it in the right way, and he will probably be happy to help you with advice on a few cooking tips.

Beef is far more prevalent in the United states than anyplace else on the planet. If you sum up the meals containing beef eaten in the whole world, you would be surprised to find that the North america is responsible for not quite 25% of it.












Easy and Elegant Beef Stroganoff Recipe
Easy and Elegant Beef Stroganoff Category Beef Recipes 
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Ingredients And Procedures

1 lb Beef sirloin steak, cut

Across grain - bite size 1/2 ts Ground pepper, prefer. white

2 tb Butter or margarine

6 oz Portobello or white mushroom

6 Scallions, sliced

1 cn Beef gravy (10 1/2 oz.)

2 tb Balsalmic vinegar or 1 Tbs.

Red-wine vinegar 1/3 c Light sour cream

Sprinkle steak strips with half the pepper. Melt 1 T butter in large, preferably nonstick, skillet over med-high heat. Add sliced mushrooms, whites of scallions and remaining pepper. Cook, stirring often, until mushrooms are tender, about 8 minutes. Remove with slotted spoon to bowl. Wipe skillet clean. Add remaining butter and heat over high heat until sizzling. Add beef strips and stir-fry about 2 minutes until browned. Stir in gravy and vinegar; bring to a boil. Remove from heat and stir in sour cream until blended. Sprinkle with green part of scallions. Serve immediately. Per serving: 184 cal, 19 g. pro, 6 g carb, 10 g fat, 342 mg sodium. Reprinted from Woman's Day magazine,

April 1996.

 
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