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Category:Meat/Poultry - Author:N/A- Contributor:
Beef Stroganoff
Ingredient:


  • Butter and/or olive oil for frying
  • 8 ounces mushrooms, sliced
  • 2 medium onions, diced
  • 1 (20-ounce) sirloin steak, cut into 1-inch strips
    Flour for dredging
  • 1/2 cup red or white wine, plus more for deglazing pan
  • 16 ounces beef stock
  • 1 pint sour cream
  • 1 tablespoon Worchestershire
  • Salt and pepper
  • Egg noodles or rice as an accompaniment
  • Garnish: parsley



Direction:

In a hot saute pan melt butter and saute the mushrooms first then add the onions. The mushrooms take a little longer. In a separate pan brown strips of sirloin that have been dredged in flour. Set aside. When the onions and mushrooms are done, deglaze both of the pans with a little white or red wine and combine all ingredients into one pan. Add 2 cups beef stock, white wine or water and 1/2 of the pint of sour cream. Simmer for 30 to 45 minutes. During the cooking the sour cream will separate and some of the butterfat will become visible. This is normal, just stir the pot. Just before serving add the balance of the sour cream, stir to combine. Serve over noodles or rice pilaf and garnish with parsley.
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Pick of the Week
Title:OVEN STEW - Author: N/A - Contributor:
Ingredient:

  • 4 lbs. beef round steak, cut in 1 inch
    cubes
  • 4 c. sliced carrots
  • 2 c. sliced celery
  • 4 med. onions, sliced
  • 2 (5 oz.) cans water chestnuts,
    drained and sliced
  • 2 (6 oz.) cans sliced mushrooms,
    drained
  • 1/4 c. plus 2 tbsp. flour
  • 2 tbsp. sugar
  • 2 tbsp. salt
  • 2 (16 oz.) cans tomatoes
  • 2 c. Burgundy



Direction:
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.
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