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Saturday, November 19, 2011

Get in my Belly: Beef Stroganoff

This is one of the recipes I've been making the longest. It was given to me by Lisa, my bestie from high school. I think it was her grandma's recipe. My copy is so faded and spotted with grease, beef stock and sour cream that I can barely read it.


Beef Stroganoff


1 tablespoon of flour
This photo is very yellow - sauce is actually brown.
1/2 tsp of salt
1 lb. beef sirloin cut in to 1/4 inch wide strips
2 tablespoons butter
1 cup thinly sliced mushrooms
1/2 cup chopped onion
1 glove garlic minced
2 tablespoons butter
3 tablespoons flour
1 tablespoon tomato paste
1 1/4 cup beef stock
1 cup sour cream
2 tablespoons cooking sherry

Combine 1 tablespoon flour and the salt; dredge meat in mixture. Heat skillet then add 2 tablespoons butter.  When melted, add the sirloin strips and brown quickly, flipping meat to brown on all sides. Add mushroom slices, onion and garlic; cook 3-4 minutes or till onion is barely tender and the mushrooms have released their moisture.

Remove the meat and mushrooms from the skillet. Add 2 tablespoons butter to pan drippings; when melted, blend in 3 tablespoons flour. Add tomato paste.

Slowly pour in cold beef stock -- cook, stirring constantly, until mixture thickens. Return meat and mushrooms to skillet. Stir in sour cream and sherry. Heat through.

Serve with parsleyed noodles, wheat groats or pilaf.

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