Wednesday, April 27, 2011

Beef Stroganoff 101


http://blaine.org/sevenimpossiblethings/ follow this link to Julie Danielson's book blog Seven Impossible Things Before Breakfast. She is a children's lit critic who reviews new books out in children's literature. Her reviews include notable illustrators as well as authors.

The following recipe caught my intrigued me because it was a new take on an old favorite Beef Stroganoff. I have been using my mother's recipe for many, many years but thought this recipe using some different ingredients and a different technique was worth exploring. The recipe has been adapted from Cuisine At Home April 2008 .
Some of the steps will have added explanation
Beef Stroganoff
Dredge; sear
  • Dredge 1-1/2 lb. beef cubes (round steak or arm roast-use a good cut) in 1/2 to 1-cup flour
  • Melt 3 TB. butter in fry pan
  • Over medium-high heat brown (sear) meat in butter
  • Brown meat quickly on both sides using a wooden spoon to move meat around in pan to avoid sticking
  • Remove meat
Add in same fry pan
  • Saute 1 small package of sliced mushrooms and 1/2 cup chopped green onion in 1 TB. butter about 3 minutes
  • Stir in 1-1/2 TB. tomato paste and cook for a minute
Deglaze
  • Add 1/2 cup sherry or Marsala wine or white wine to tomato mixture
  • Add 3/4 cup chicken broth (use low fat and low sodium)
  • Add 2 TB. flour to 3/4 cup beef broth (use low fat and low sodium) and add to sherry/tomato mixture
  • Simmer until wine almost evaporated
  • Turn off heat and add browned beef cubes to the sauce
Braise
  • Add meat/sauce mixture to a covered baking dish and cook in oven @ 325 for 35 minutes
  • Remove and add back into frying pan
Whisk together
  • 1/2 cup sour cream, 1 TB parsley flakes, 2 TB. chopped fresh dill
  • Add to meat mixture-cook on low heat for a few minutes till heated through-do not let boil
  • If sauce needs to be thinned use a combination of 1/4 cup beef broth and 1/4 cup chicken broth
  • Just before serving add 1 TB. sherry or white wine or Marsala
Serving
Place sauce over cooked wide egg noddles
Comments: The added ingredients of chicken broth and tomato paste gave it a flavor I really liked plus having a thicker sauce than traditional stroganoff recipe. Mom would have approved!



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