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Friday, July 15, 2011


This is the end of my big splurge of posts, I promise.

Basically, stroganoff is my favourite meal. Each of my siblings has a food that they get when they are leaving on vacation/back to school/etc; my middle brother gets pie, my younger brother gets mac and cheese, and I get stroganoff. So, when I noticed a recipe in How to Cook Everything that said it was "good, in spite of the bad versions you've had", my interest was piqued. This is the recipe:

Beef Stroganoff (p. 739)

3 T butter
2 large onions, sliced
Salt and pepper
8 oz mushrooms, trimmed and sliced (optional)
1.5-2 lb beef tenderloin or sirloin, cut into 1 inch chunks
1 T Dijon mustard
2 plum tomatoes (fresh or canned), or .5 cup good tomato sauce (optional)
1 cup beef or chicken stock
.5 cup sour cream
Chopped fresh dill or parsley, for garnish

Melt butter in a skillet with a lid or Dutch oven over medium heat. [unclear why you need the lid, since you aren't directed to cover it at any point]. When butter is melted, add onions with a sprinkling of salt and pepper, and the mushrooms if you're using them. Cook, stirring occasionally, until the onions are very soft but not browned. Add the beef and cook, stirring, for just a minute. 
Stir in the mustard, tomatoes if using, and the stock. Adjust heat so the mixture bubbles steadily but not violently and cook till beef is teder, about 5 minutes. [At this point you can refrigerate the sauce for up to a day before continuing.] Stir in the sour cream, taste and adjust seasoning, garnish, and serve.

Now, I made this a while ago (in the spring), so I don't remember it too well; but it was disappointing, is what. Maybe my stock wasn't too great, or what, but it was merely a beef stew.  I was unconvinced! No, give me my delicious, salty-Campbell's-soup-filled, Betty Crocker recipe! Which I made the other day, and it was good. One flaw of this recipe is that the sour cream tends to separate if you don't eat it all right away; so I stored it without the sour cream, and then thawed and added dollops of sour cream later. This worked pretty well, I'd say. Also I happened not to have canned mushrooms and their delicious rubberiness, and was forced to use fresh ones--the horror. 


Browning meat. mm.
It's more delicious than it looks, I promise.
With sour cream!
-1 lb lean ground beef
-1 medium onion, chopped
-salt, pepper, garlic (to taste)
-1 can mushrooms
-1 can condensed cream of chicken soup
-1 cup sour cream
-some reasonable amount of parsley


Brown meat and chopped onion. (I believe in the original this is done in butter, but there's really no need.) Drain smushrooms and add some seasoning--I think there's a clove of garlic or two in there, but I can't remember rightly. Cook 5 mins. Thicken with some flour. Add  the can o' soup (in its concentrated glory).  Simmer about 10 mins. Dump in the sour cream and heat through. Add some parsley on top and serve over egg  noodles.

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