While I was typing yesterdayʼs whining post about software intrusions hindering my efforts to actually use the computer, I was also eating my lunch. In yesterdayʼs case (actually right now, as I begin this new entry, intending it to auto-post itself tomorrow/today), I was consuming leftovers (a not uncommon practice, alternating with a Romaine salad). Yesterdayʼs deliciosity remained from New Yearʼs Eve* when The Lovely One made one of my favorite dinners (probably my most favorite and the subject of todayʼs post) — her own particular recipe (somewhat modified as time has passed) for Beef Stroganoff.**
Iʼll be kind and post the recipe (almost) right up front.
Janetʼs Outstanding Beef Stroganoff
- 1 Tablespoon flour
- 2 teaspoons salt
- 1 pound beef sirloin (cut into quarter-inch strips — bite sized)
- 2 Tablespoons butter
- 1 can sliced mushrooms (I recommend 2 cans)
- ½ cup onion (half an onion, chopped)
- 1 clove garlic, minced (or 2 or 3)
- 2 Tablespoons butter (or margarine)
- 3 Tablespoons flour
- 1 Tablespoon tomato paste
- 1 ¼ cup beef stock or 10 ½ ounces concentrated beef broth
- 1 cup dairy sour cream (we, of course, use fat-free)
- 2 Tablespoons dry sherry (My Beloved has started using any dry white wine)
- 6 ounces noodles (a couple cups of brown or brown-and-wild rice is better)
Combine 1 T flour and salt. Coat meat with flour-and-salt mixture, then melt butter in a large skillet. When butter is liquified, add meat and brown quickly on both sides. Add mushrooms, onion and garlic. Cook 3 or 4 minutes or until onions are crisply tender. Remove meat and mushrooms, using a slotted spoon.
Then add 2 T butter to pan drippings and blend in 3 T of flour. Stir tomato paste in rapidly. Stir in cold stock/broth. Cook over medium high heat until thickened and bubbly.
Return meat and mushrooms to skillet. Stir in sour cream and wine. Cook slowly until heated through. Do not boil.
Serve over noodles (cooked, of course) or, better, brown and wild rice. [total prep time = 30-40 minutes, tops]
Lately, after our (for which read: “The Lovely Oneʼs”) tongueʼs awakening to the joys of paprika during the 2011 trip to Budapest, we spice with garlic (more than suggested above), pepper (just bought some Tellicherry black peppercorns, which we ground into the sauce) and both hot and sweet paprika. The paprika is a definite must — makes the dish wonderfully better, richer in taste, slightly more exotic. Sometimes (I donʼt recall right now what we did New Yearʼs Eve) we also add garlic powder and onion powder.
We usually have this dish only once or twice a year, almost invariably in the colder seasons. But it really is wonderful. More than well worth a try.
* Ah, with reference to yesterdayʼs justifiable criticism, the computer permitted itself to ignore the “v” I typed between the capital and lower case “e,” thus not creating “Eve.”
** And I deliberately made beef stroganoff (both above and here) a link so you could check out other, lesser recipes for this wonderful meal.
©2013 John Randolph Burrow, Magickal Monkey Enterprises, Ltd, S.A.