I’m into the classics this week - no, not music but recipes. I hope you enjoy stroganoff as much as we do!
CLASSIC BEEF STROGANOFF
1/2 cup flour
Salt and pepper
2 pounds boneless sirloin of beef, trimmed and cut into 2” strips
1 stick butter, 1/2 cup
1/2 cup finely chopped onion
1/2 pound or so mushrooms, thinly sliced
1 can beef broth, low sodium plus enough water to equal 2 cups
1 cup sour cream
3 tablespoons tomato paste
Worcestershire to taste - a couple shakes
Combine the flour, salt and pepper. Dredge meat in the mixture.
Brown in one-quarter cup of butter. Remove meat from pan and set aside.
Add onion to pan and sauté until transparent. Add mushrooms and remaining butter and sauté a few minutes.
Add broth and bring to a boil.
Add meat to sauce and cook until meat is tender but not overcooked, stirring often.
Combine sour cream, tomato paste and Worcestershire. Add some beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Don’t let it boil or it will curdle. Serve over buttered noodles.