Beef Stroganoff
Recipe: Beef Stroganoff
From: Cel's mom
Serves: 4
1 lb. round steak, sliced thinly
1/2 onion, chopped
1-2 cloves garlic, minced
1-2 Tbsp. olive oil
1-2 Tbsp. flour
1/4 c. red wine (e.g. Burgundy)
1 c. water
1 tsp. beef bouillon granules
1/8 tsp. dried thyme
1 bay leaf
1/8 tsp. marjoram
1/4 - 1/2 lb. mushrooms, thinly sliced
1/4 - 1/2 c. sour cream
salt & pepper
Sauté meat in olive oil until browned; salt and pepper to taste. Add onion and garlic and sauté until onion is soft. Sprinkle in flour and stir in. Add wine, water, bouillon, and herbs. Bring to a boil, cover, and reduce to simmer. Simmer ca. 20-30 min., longer if meat thickly sliced or less good.
(If desired, sauté mushrooms briefly in olive oil for more flavor.) Add mushrooms to beef and simmer together 5 min. Add sour cream, to taste, and stir in - don't let it get too hot or it will separate. Serve with dumpling noodles or rice.
Notes:
Probably not terribly authentic, I don't know, but it's tasty (heck, how can you go wrong with something like this?). I liked this quite a bit as a kid, but have rarely made it myself of late (it's sort of fussy to make something like this just for me, since SO doesn't eat beef), although I have some buffalo round steak in the freezer that I'm thinking I might use.
From: Cel's mom
Serves: 4
1 lb. round steak, sliced thinly
1/2 onion, chopped
1-2 cloves garlic, minced
1-2 Tbsp. olive oil
1-2 Tbsp. flour
1/4 c. red wine (e.g. Burgundy)
1 c. water
1 tsp. beef bouillon granules
1/8 tsp. dried thyme
1 bay leaf
1/8 tsp. marjoram
1/4 - 1/2 lb. mushrooms, thinly sliced
1/4 - 1/2 c. sour cream
salt & pepper
Sauté meat in olive oil until browned; salt and pepper to taste. Add onion and garlic and sauté until onion is soft. Sprinkle in flour and stir in. Add wine, water, bouillon, and herbs. Bring to a boil, cover, and reduce to simmer. Simmer ca. 20-30 min., longer if meat thickly sliced or less good.
(If desired, sauté mushrooms briefly in olive oil for more flavor.) Add mushrooms to beef and simmer together 5 min. Add sour cream, to taste, and stir in - don't let it get too hot or it will separate. Serve with dumpling noodles or rice.
Notes:
Probably not terribly authentic, I don't know, but it's tasty (heck, how can you go wrong with something like this?). I liked this quite a bit as a kid, but have rarely made it myself of late (it's sort of fussy to make something like this just for me, since SO doesn't eat beef), although I have some buffalo round steak in the freezer that I'm thinking I might use.