A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Monday, April 08, 2013

Beef Stroganoff

I haven't made this in ages, but I found the old recipe I used ages ago in my new copy of the NYT International Cookbook, and decided maybe Grandma and Grandpa would like it - and they did (so did I, but I like almost everything if it includes sour cream).

I only made a two changes - I cooked the steak whole - if you slice the steak first and saute it, it always gets overdone - so I cooked it first, about 4 minutes per side and then sliced it. I also used ketchup instead of tomato paste - first because I didn't have any, and secondly because I remember making the sauce with ketchup years ago ....

Oh - I also used NY strip steaks because I like them better - both the texture and the flavor.

1/4 cup flour

1/2 tsp salt

about 1.5 pounds NY strip (about 1 pound after trimming and slicing)

1/4 cup butter

1 cup thinly sliced mushrooms

1/2 cup chopped onion

1 garlic clove, chopped

1 tablespoon ketchup

1 1/4 cups beef stock or 1 can condensed beef broth

1 cup sour cream

2 tablespoons dry sherry (optional)

a bit of chives or parsley (because otherwise it looks too blah)

Cook the steak in a large frying pan with a little oil or butter

Remove the steak and add the mushrooms and onions and garlic - cook 3 or 4 minutes ( I cooked it longer, until the mushroom juice was evaporated and the mushrooms started to brown a little)

Add the butter, and when melted whisk in the flour. Slowly add the beef broth and whisk until thickened.

Add back the steak (which is now thinly sliced) and mushrooms. Stir in the sour cream and heat briefly - do not boil!

Serve over noodles.