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Saturday, January 28, 2012

Beef Stroganoff

This doesn’t happen often: A chunk of tenderloin in the freezer? I’d tucked it there after making Beef Wellington last month (Dec. 19, 2011 blog), and wondered what I might do with it. It’s winter in the Time Zone and at the Latitude Where I Live, and winter demands comfort food! I settled on Beef Stroganoff. This was the first time I’d used tenderloin to make this dish, and wow! Was it successful! The two of us gobbled it down, with extras left over for another meal. From start to finish, this recipe took less than 15 minutes.
Beef Stroganoff:
4 oz. (125 g) fettucine or any broad noodle
3 tbsp. strained bacon fat or vegetable shortening
1 tbsp. butter or margarine
1 lb. beef tenderloin, sliced into 1-in. chunks
2 tbsp. all-purpose flour
½ tsp. salt
2 tsp. coarse black pepper
10 large mushrooms, sliced lengthwise
1 tbsp. beef extract 
2 tbsp. ketchup
2 tsp. any commercial steak sauce such as A-1 or HP
1 tbsp. all-purpose flour
Boiling water
1 c. sour cream
¼ c. sherry or dealcoholyzed cooking sherry
Fresh parsley, finely chopped, or 2 tsp. dried parsley flakes, as garnish (Optional)
Bring a large pot of lightly salted water to a boil. Add fettucine and cook 10 min. As pasta cooks, melt bacon fat and butter (or their smarter substitutes) on high heat in a large skillet. In a plastic bag, shake together meat chunks and combined flour and seasonings. Add flour-coated meat to sizzling fat, stir-frying until seared on all sides, about 1 min. Remove from pan and set aside. Lower heat to medium and add mushrooms, turning frequently and cooking until tender. In a glass measuring cup, combine beef extract, ketchup, steak sauce, and flour with enough cold water to combine. Top with boiling water to make 1 c. liquid. Return meat to skillet with mushrooms. Immediately stir in seasoned liquid, combining well. Cover and simmer 2 min. As meat and mushrooms simmer, combine sour cream and sherry. Reduce heat to low, combining sherried sour cream with mushrooms and meat in pan, just to heat through. Drain pasta and transfer to serving dish. Pour meat mixture over pasta, garnishing with parsley. Serves 4.

Add your choice of pasta to a large pot of boiling water

Sear seasoned, flour-coated meat over high heat

Cook until browned on all sides. Remove from pan

Lower heat to medium. Fry mushrooms until tender

Return meat to skillet, adding seasoned liquids

Combine sherry and sour cream
Drain pasta




Transfer pasta to serving dish

Quickly add sherried sour cream to mushrooms and meat

Combine well to heat through

Pour over pasta

Garnish with fresh or dried parsley

Note: Youll find other Stroganoff recipes indexed under Main Dish.

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