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wrote:
> Hi,
>
> What does it take to make stroganoff sauce? I looked it up at
> a couple of websites, and got the impression that it's pretty
> much just flour and sour cream. Is that all it takes for it to be
> considered stroganoff sauce?
>
> Thanks!
> David

My mother made an excellent Beef Stroganoff and her finishing sauce is as
follows:

2-3 c. rich beef stock or consomme, which will gel when chilled; 1 tsp.
Worcestershire, 1/2 can of tomato paste, 3 Tbs. room temp-unsalted butter
and just before removing from heat quickly stir in 1 c. cold sour cream.

Jill