Friday, September 02, 2005
Source: based on Peggy's recipe on CLBB
1 pound beef such as sirloin or London broil (I used a chuck steak)
1 1/2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic , minced or finely chopped
1/2 pound fresh mushrooms, sliced 1/4 inch thick
4 tablespoons flour
2 tablespoons tomato paste (I'd
1/8 teaspoon black pepper
1 can (10-1/2 oz) condensed beef broth, undiluted
1/2 cup dry sherry
1 tablespoon snipped fresh dill, or 1 teaspoon dried dillweed
1-1/2 cup light sour cream
1. Trim fat from beef. Cut crosswise into 1/2-inch thick slices. Cut each slice across grain into 1/2-inch-wide strips.
2. Slowly heat large, heavy skillet. In it, melt 1 tablespoon butter and olive oil. Add beef. Over high heat, sear quickly on all sides. Remove from pan and set aside.
3. Add and saute onion, garlic, and mushrooms until onion is golden - about 5 minutes. Remove from heat. Add flour, tomato paste and pepper; stir until smooth. Add beef back to pan if using a tougher cut like chuck. Otherwise follow direction for adding beef below. Gradually add beef broth; bring to a boil, stirring. Reduce heat and simmer for 5 minutes (15 minutes if using a tougher cut of beef).
4. Over low heat, add wine, dill and sour cream stirring until well combined. Add beef; simmer just until sauce and beef are hot.
5. Serve stroganoff over hot, cooked egg noodles or rice. Sprinkle with dill or parsley.
Makes 6 servings.
I talked about this recipe HERE.