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Recipe: CREATIVE COOKING BEEF STROGANOFF WITH RICE

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Continuing along! If you don’t see the recipe, let me know. I’m getting an error message, and yet can see it in Preview. I want to make sure everyone gets this recipe.

Originally published January 2019

This is the third beef stroganoff dish we’ve made in our quest to try each of the 50+ beef stroganoff recipes in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. By far the best– as we suspected it would be.

The recipe is from The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and 2500 Color Photos edited by Charlotte Turgeon (Weathervane Books, New York, 1973). I wrote briefly about this crappy old cookbook– which weighs seven pounds– way back in the beginning of Bigfoodetc. We have never had a dish from Creative Cooking wasn’t beyond our expectations. I’ve posted 50 recipes and I can assure you we’ve had more than those. I see there’s only one left at Amazon. Better hurry!

Recipe below the fold.

About this stroganoff, the editor of Creative Cooking says:

An international favorite, Beef Stroganoff has long pleased the palates of gourmet diners. As the name indicates, the recipe began in prerevolutionary Russia, Stroganoff being the surname of one of St. Petersburg’s prominent families of merchant noblemen. Surprisingly, the method of preparation is French—the only Russian contribution to the dish is sour cream!
           

Although many variations exist, there are two ingredients which are basic to the preparation of good Stroganoff—lean strips of beef and sour cream. Other ingredients may be varied, but the end result should be rare beef strips served in a rich creamy sauce.
 
A subtle blending of choice ingredients combine to make Beef Stroganoff a very special dish. The meat has been simmered in a distinctive sauce of mushrooms, herbs, wine, onions and sour cream. Served with hot buttered rice, Beef Stroganoff is an epicurean delight.

The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and 2500 Color Photos edited by Charlotte Turgeon (Weathervane Books, New York, 1973)

As you can see, actual cooking time is minimal so it’s best to do all of the prep work ahead, i.e., slice the steak, make the seasoned flour, measure out the sherry and stock, etc. A stress-free gourm epicurian delight!

CREATIVE COOKING BEEF STROGANOFF WITH RICE

Makes 6 servings

  • 3 Tbsp flour
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 ½ lb sirloin steak (cut into ½ inch strips 2 inches in length)
  • 2 Tbsp olive oil
  • ½ stick butter (plus an additional ½ stick melted)
  • ½ C chopped onions
  • 1 clove garlic (pressed)
  • ½ lb fresh mushrooms (sliced)
  • ½ C sherry
  • ½ c beef stock or bouillon
  • 1 tsp chopped chervil
  • Grated rind of 1 lemon
  • ½ tsp paprika
  • 1 C sour cream
  • 1 recipe Basic Boiled Rice
  • 2 tsp fresh parsley (chopped fine)
  1. Mix together flour, salt, and pepper. Dredge steak pieces in seasoned flour. Heat oil and 2 Tbsp butter in fry pan until piping hot, add steak, and cook, stirring constantly, until lightly browned. “Do not overcook, as steak should be rare.” Remove steak from frypan. Reduce heat to low, add remaining 2 Tbsp butter to frypan, add onions, garlic, and mushrooms, and cook, stirring constantly, for 3 minutes, or until onions and mushrooms are tender but not browned. Return steak to frypan, add sherry, stock or bouillon, chervil, lemon rind, and paprika, and mix well. Season with additional salt and pepper if needed, and simmer 5 minutes or until most of the liquid has evaporated. Stir in sour cream and heat through, but do not boil. Remove from heat and keep warm. Mix rice with melted butter and shape into an even border around a serving dish. Sprinkle rice border with parsley. Place Beef Stroganoff inside rice border and serve.

Needless to say, one does not need to go the fancy route with the rice!

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