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Monday, November 14, 2011

Beef Stroganoff

I've been using this recipe for over 20 years, but had gotten away from it in recent years.  Going to Moscow On The Hill inspired me to tattle - with great success!  Make as much of the sauce as you like, for it can be used on mashed potatoes, and over any type of beef to add tingle.  Adjust it according to your likes ... use an onion instead of shallots, use sour cream in place of whipping cream.  Many times I have tripled the sauce, and have never regretted it!                                                                                    

Many variations are out there, and it's fun to play around with flavors.  Use chicken instead of beef, use rice instead of noodles, throw in some corn and delight the kids!  It can also be used as a crepe filling.  Explore, it's the fun in cooking and it's what makes it "your own."

Centuries ago cooks threw in bay leaves, bacon, lemon juice, vinegar, mace, ginger, and saffron.  Apparently the mushrooms are not authentic, but I can't do without!  The Russians usually serve this with Julienne Potatoes instead of noodles.  So, if you're feeling a little "Russian,"  pull out the spuds!  Remember, spuds are sexy.


2 lbs beef tenderloin cut into strips. (can use round steak, or even roast.)
2 Tbs olive oil

2 Tbs butter
1/2 cup chopped shallots
1 cup consomme, or beef broth
1 lb small button mushrooms - thickly sliced
2 Tbs cognac
1/4 cup whipping cream
1/2 cup sour cream
1 Tbs Dijon mustard
1 Tbs fresh chopped Dill                                                                  

12 oz wide egg noodles
1 Tbs paprika


Season meat with salt and pepper,  brown in oil on high heat approximately 2-3 minutes.

Melt 2 Tbs butter and saute shallots about 2 minutes.

Add mushrooms, season with pepper, continue to saute.

Add consomme and cognac.

Simmer until liquid thickens and just coats mushrooms, about 14 minutes.

Stir in whipping cream, sour cream, and mustard.

Add meat and simmer over medium-low heat until heated through.

Stir in chopped dill and season with salt and pepper to taste.

Cook noodles and toss with 1 Tbsp butter.

Distribute noodles on plates, top with meat sauce and sprinkle generously with paprika.


Pinot Noir


Just don't.

                                                                    Not here, not now.

Do this, don't talk to me.

                                                                           Don't even.


Walk away now.

                                                        You'll be on the street by midnight.

There was a woman feeling hungry,
And needing something filling,
So she went into a restaurant,
That everyone gave top billing.

She asked for a recommendation,
The waiter gave a gentle cough,
'We will give you the speciality,
Our famous beef stroganoff.'


                                                                                    Без перевода!


Lori said...

Yes... the mushrooms are a must!
I think I've had your beef stronganoff. Have I not?

I haven't made it in years. Good timing, it's a perfect comfort food for these damp, drizzly evenings in England.

Mel said...

Yes, I believe you have had my stroganoff; of not, shame on me!