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Thursday, 17 November 2011

Nfld's Classic Beef Stroganoff

I featured this cooking book(let) called Newfoundland Homestyle & Traditional Recipes on my first month of somerville kitchen (see feature at Newfoundland Cooking).

On a busy cold work night, this came handy for one of the quickest Beef Stroganoff recipes I found. Here it is.
It starts with dusting beef chunks (1 lb) with flour and salt and browning them "very quickly" on all sides. Don't make the mistake I made - choose the best sirloin and have the chunks small given little cooking time they have in this recipe.

Add 1 cup sliced mushrooms, 1/2 cup chopped onions and 1 clove garlic. Cook for 5 minutes. Remove.
Now start the sauce: Melt 2 Tbs butter in same pot, add 3 Tbs flour and 1 Tbs tomato paste. Add 1.25 cup beef broth slowly and cook until thickens.

Return the beef/mushroom mixture to the pot, add 1 cup sour cream and 2 Tbs Sherry. Heat briefly and keep warm until ready to serve.
As you see, it turns into a beautiful looking Stroganoff, but you don't have a lot of cooking time for the meat. So the choice of tender meat is key in making this an exceptional dish.

I served it over noodles and it was delicious, despite the roughness of the meat. A great recipe for a fancy meal in 30 minutes on a workday.

1 comment:

De la Scousa said...

Last night’s Beef Stroganoff is making me hungry. I’ll be making it soon. Dankeschön!