Red Stroganoff Sauce

Ingredients
3 tablespoons flour
1 tablespoon paprika
1 teaspoon chili powder
2 tablespoons butter
1 medium onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
2 teaspoons tomato paste
1 ¹⁄₂ cup chicken or beef broth
2 tablespoons sour cream
Salt and pepper, to taste

Instructions
1. Mix flour, paprika, and chili powder in a small bowl. 

2. Melt butter in large skillet over medium heat.  Add onion and sauté for 3-4 minutes.  Add bell pepper and garlic and cook for 6 more minutes, stirring often. 

3. Sprinkle flour mixture over top of vegetables and stir to coat. Continue cooking for 2 minutes, stirring occasionally.  Add tomato paste and cook for two more minutes. 

4. Slowly add broth, stirring constantly until sauce thickens.  (Add more broth if you’d like a thinner sauce.)  Reduce heat and simmer for 10 to 15 minutes.  Add sour cream and season well with salt and pepper. 

5. If you’d like a smoother sauce, puree some or all of the sauce in a blender or with an immersion blender. 

6. Stir in cooked meat of your choice and serve over rice or egg noodles.  (I used leftover rib steak.)

Comments
This recipe is from Kayotic Kitchen which is one of my favorite food blogs.  Lance has been asking me to attempt to replicate the stroganoff from his youth, which is quite different from what I think of as stroganoff.  I finally did some hardcore googling based on his memories and a conversation he had with his mom which led me to this recipe of Kay’s. 

And I achieved victory!  Lance was very pleased with the result and I’ll definitely be making this recipe again in the future.  This sauce, made with chicken broth, would work very well with chicken breast slices.

Internet - Kayotic Kitchen