Sunday, August 6, 2017

Beef Stroganoff


The weather is hinting that summer is on its way out, and with it comes cooler winds and a craving for heavier, heartier food.

Beef stroganoff is one of the best and heartiest comfort foods there is. Sadly it has fallen off our menus, and I blame processed foods’ lame TV dinner versions and the modern obsession with food porn for this. A comforting dish of savory beef, mushrooms, and onions in a rich creamy sauce, it’s not the prettiest dish on earth, but it’s heaven on hot buttered noodles.

Try it.

It may become a new favorite!

Here’s How You Do It

Difficulty Level: Medium -Easy
Prep  time: 15-20 Minutes
Cook Time: 60 Minutes

Serves 4 to 6 Depending on Appetites

Ingredients

1 Pound of Stewing Beef, Thinly Sliced

2 Cups Button Mushrooms, thinly sliced – these are the regular thin mushrooms you typically find in blue or orange tubs in the grocery store – they’re also the cheapest mushrooms you can buy

2 Cups of Coarsely Chopped Onions – 2 medium onions should do it

½ Teaspoon of Paprika

Salt and Pepper To Taste

2 Cups Beef or Chicken Stock – Fresh, Instant, Canned or from a carton is just fine. Use what’s easiest for you

2 Tablespoons Worcestershire Sauce

1 Teaspoon of Soy Sauce

1 Tablespoon of Butter

1 Tablespoon of Olive Oil

1 Cup of Red Wine

1 ½ Cups Plain Greek Yogurt – Sour Cream is traditional for this dish, but I prefer Greek Yogurt because it’s a bit more tart, allowing you to cut back on the salt

¼ Cup All Purpose Flour, sifted – Sifting it will keep the flour from forming lumps when it hits the list.

Equipment

1 Large Pot with Lid

1 Mixing Spoon

Measuring Cups and Spoon

1 Knife and Cutting Board

1 Fine mesh sieve – For the flour


In a pot on medium high heat, melt the butter and olive oil together.

Add the onions and mushrooms and sauté until soft; about 10 minutes.

Season the beef with the paprika, salt, and pepper, and add it to the pot.

Stir everything together until the meat is no longer pink.

Add broth, Worcestershire sauce, soy sauce, broth, and wine.

Bring to a boil.

Lower the heat and simmer for 45 minutes, stirring every once in a while to let the liquids reduce a little and keep the bottom from burning.

Stir in the flour, breaking up any lumps.

Continue simmering until the dish has thickened a bit.

Stir in the Greek Yogurt until you can’t tell it apart from the rest of the dish.

Simmer for another 5 minutes.

Serve and Enjoy!


-Samantha R. Gold

Questions? Comments? Requests?

Bring it on!

I can be reached at:  for.the.culinarily.challenged@gmail.com

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