Friday, May 19, 2017

Classic Beef Stroganoff

I recently found this recipe - once a family favorite - tucked away in my files. I’ve made it twice in the past few weeks, never quite quick enough to leap up and grab the camera. A couple of tips based on personal preference: 

Don’t substitute Greek yogurt for the sour cream this recipe calls for. Yogurt has a slightly acidic under-taste - not the soft, creamy taste that makes Beef Stroganoff so delicious. Do use broad noodles and no other pasta. They feel exactly right on the palate for this dish. I like every type of pasta - but strongly prefer broad noodles in this recipe. 

And Dollinks … While you certainly can use dried parsley flakes, I greatly prefer garnishing this with fresh, chopped parsley for its color, taste, and micronutrients. Parsley is easy to grow inside or out. Read this and parsley will soon become your favorite herb!

Classic Beef Stroganoff:

1 medium onion, sliced
1 c. (250 mL) sliced mushrooms
1 large garlic clove, crushed
3 tbsp. (45 mL) butter or margarine, divided
1/2 lb. (250 g) boneless sirloin, divided (see Economy Note)
Seasoned flour, as needed
One 10-oz. (284 mL) can condensed cream of mushroom soup
1 tsp. (5 mL) Worcestershire sauce
1 c. (250 mL) dairy sour cream
Salt and pepper, to taste
Hot broad noodles, as needed, cooked and drained according to package directions 
Chopped fresh parsley, as garnish

In a deep skillet, sauté onion, mushrooms, and garlic until soft and golden in 1 tbsp. (15 mL) butter or margarine. Remove from skillet and set aside.

Cut sirloin into thin strips. In a plastic bag, shake meat together with seasoned flour. Brown in the remaining 2 tbsp. (30 mL) butter or margarine for about 5 min., turning often. Add soup, Worcestershire sauce, and reserved onion mixture. Simmer, covered, 7-to-10 min., or until meat is cooked through and tender.

Over low heat, blend in sour cream, stirring occasionally. Do not boil. Season to taste. Pour over hot cooked noodles. Garnish with fresh parsley. Serves 6.

Economy Note: Or ... slice leftover roast beef into strips, cooking just until heated through.

For Beef Stroganoff “Stew, check the recipe immediately below, on today’s date.

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