Yesterday was Thursday Stroganoff Dinner! You may recall that upon coming to realize there are 50+ beef beef stroganoff recipes in The Big Food Manual and Survivalist Flourish Guide, Mr. Big Food suggested be begin with the first stroganoff recipe he entered into Big Food and make our way through as many as we are able.
Last week’s, Jiffy Stroganoff, was to beef stroganoff as MacDonalds is to a freshly ground beef grilled over apple wood hamburger. Quick, tasty, filling. The kids would love it. But to those with a more discriminating palate, Russian Beef Stroganoff is preferred.
Chief among its attributes is that the noodles are cooked separately, thus affording one the freedom to control one’s noodle to sauce ratio. The sherry is a nice touch, as is the bit of tomato paste. Makes for a nice color.
Served with hot buttered noodles, but I can imagine buckwheat groats would be good, too. Recipe below the fold.
RUSSIAN BEEF STROGANO
- 1 Tbsp flour plus 3 Tbsp more
- ½ tsp salt
- 1 lb beef sirloin cut into ½ inch strips
- 2 Tbsp butter plus 2 Tbsp more
- 1 C mushrooms sliced thin
- ½ C onion chopped
- 1 clove garlic minced
- 1 Tbsp tomato paste
- 1 ¼ C beef stock preferably homemade—see recipes in Basics section
- 1 C sour cream
- 2 Tbsp cooking sherry
- Parsleyed rice hot buttered noodles, cooked buckwheat groats, or pilaf (for serving)
- Combine 1 Tbsp flour and salt, and dredge meat strips in mixture. Melt 2 Tbsp butter in larger deep skillet, add sirloin strips, and brown quickly on all sides. Add mushroom slices, onion, and garlic, and cook 3-4 minutes or until onion is barely tender. Remove mixture to a plate, add remaining 2 Tbsp butter to pan drippings in skillet, and when melted, blend in remaining 3 Tbsp flour. Ad tomato paste and slowly pour in beef stock. Cook and stir until thickened. Return browned meat mixture to skillet, stir in sour cream and sherry, and heat briefly. Serve over parsleyed rice, hot buttered noodles, buckwheat groats, or pilaf.