Beef Stroganoff 101

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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!