Beef Stroganoff

For the roux

1 ½ tablespoon butter

1 tablespoon flour

1 cup hot water+1 stock cube = stock

Heat the butter, add flour in it, cook till well mixed and is a little bubbly, add the stock gradually and cook on low till the mixture is thick. Keep aside warm

2-3 Tablespoon butter or oil

1 teaspoon crushed garlic

1-pound boneless beef (eye round) cut in thin strips or half inch cubes

1 tablespoon Worcestershire sauce

2 Tablespoon vinegar

1 onion cut into half inch cubes

I green pepper cut into half inch cubes

1 cup sliced mushrooms

½ cup yogurt

¼ cup sour cream

¾ tablespoon black pepper powder

Method

Heat the butter or oil add onions and green pepper, sauté, remove and keep aside. Heat another tablespoon of oil or butter, add garlic, sauté it for about 30 seconds and add the meat, 1 teaspoon salt, 1 teaspoon black pepper powder, 1 tablespoon vinegar and 1 tablespoon Worcestershire sauce, cover and let it cook till tender. While the meat is cooking, in a bowl mix the yogurt, sour cream, remaining vinegar and remaining black pepper powder. Add it to the meat mixture, stir well and add the roux mixture. Add the sautéed green pepper, onion and mushrooms. Stir well and simmer it, till is well heated. Sprinkle some fresh ground black pepper on top and serve hot with your favorite pasta or plain rice.