Tuesday, February 8, 2011

Tasty Tuesday: Beef Stroganoff

Ok, so remember on the first Tasty Tuesday I told you how much I love traditions? This is another tradition from Kotnik get-togethers... Beef Stroganoff. My Grandma Alice made this at least once or twice a year when we all had dinner. I should admit, I have never made it myself (nor will I any time soon-- definately not IC friendly!), but even reading this recipe reminds me of dinner at Grandma's!

Grandma Alice’s Beef Stroganoff—Better Homes and Gardens—1960

1 tablespoon flour
½ teaspoon salt
1 pound beef sirloin; cut into ¼ inch wide strips
2 tablespoons butter
1 cup thinly sliced mushrooms (or 3 oz can)
½ cup chopped onion (or 1 tablespoon minced dried onion)
1 clove garlic, minced or 1/8 teaspoon garlic powder
2 tablespoons butter
3 tablespoons flour
1 tablespoon tomato paste
1 ¼ cup beef stock or 1 can condensed beef broth
1 cup dairy sour cream
2 tablespoons cooking sherry

Combine flour and salt; dredge meat in mixture. Heat skillet, then add butter. When melted, add the sirloin strips and brown quickly, flipping meat to turn all sides. Add the mushrooms, onion, and garlic; cook 3 or 4 minutes till onion is barely tender.

Remove the meat and mushrooms from the skillet. Add 2 tablespoons butter to pan drippings; when melted, add in 3 tablespoons flour. Add the tomato paste. Now slowly pour in cold meat stock—cook, stirring constantly until mixture thickens—no lumps!

Return browned meat and mushrooms to skillet. Stir in sour cream and sherry; heat briefly.
Serve with parsleyed rice, noodles or pilaf. For serving or cook-at-the-table drama, use chafing dish or electric skillet. 4- 5 servings.

1 comment:

  1. I love Beef Stroganoff but, I don't make it. The last time I made it the recipe called for a can of bullion and I pour a whole jar of bullion granules into the electric skillet. Matt has reminded me of it ever since.