Tri-County News

Recipe: Beef Stroganoff


By Jean Doran Matua, Editor

This is one of our family’s favorites, and we make it for nearly all of our celebration meals. The original Russian recipe calls for thin strips of tender meat, as Count Stroganoff had very bad teeth. The more authentic recipe also serves it over what we would call shoestring potatoes. We prefer it over hot egg
noodles, although it’s quite good over hot rice as well. We also like it with lots of sauce. We don’t like onions in it, so we use granulated onion instead.

Beef Stroganoff

1 to 1 1/2 white onions, chopped into 1/2” pieces

2 TBSP vegetable oil

2 TBSP butter

salt

Heat oil and butter in large fry pan (the same one you’ll use for the beef). Add onions and salt and sauté until translucent. Remove to a bowl. (Or skip the onions altogether, if you wish.)

2 TBSP vegetable oil

2 TBSP butter

5-6 round steaks, sliced thinly across the grain

1/2 cup all-purpose flour

salt

1 1/2 cups milk

2 cups sour cream

Start water to boil for noodles. Salt and put the noodles in to boil when ready. Meat could be done by the time the noodles are.

Sprinkle flour, salt, and granulated onion (if not using real onions) over bowl of sliced beef, moving gently to evenly coat the beef with flour. (It’s the flour that will thicken the sauce.) All raw meat should be covered with a thin layer of flour.

Drop meat gently into hot pan over medium high heat, making sure each piece is able to fry up flat in the pan. You don’t want the meat to cook up in clumps! Continue until all the meat is in the pan; only then use a spatula to gently move cooked meat from the bottom to the top, allowing more meat to cook. You don’t need to cook the meat all the way through, a little pink is okay (if you eat it that way). Mix in cooked onions and turn heat down to low. Gently add in milk and stir until it thickens, about 1/4 cup at a time, adding a little salt each time. After last addition of milk, allow to boil and thicken for 1-2 minutes; turn off heat. Gently fold in sour cream; serve over noodles.

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