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Russian beef stroganoff

November 14, 2012

Something I have always wanted to make is beef stroganoff. For some reason I had the impression that it would be a difficult dish to make. Thankfully, the recipe I referenced was simple, and I made the recipe even simpler without the addition of some of the ingredients, such as the tomato paste and the chicken broth.

My first try in tempering the sour cream ended up slightly lumpy. It’s an art, I guess, similar to tempering egg. I think it was mainly because I was hungry and was impatient that I had to even wait for it to simmer for half an hour, and didn’t care to mix the warm mixture with the sour cream prior to dumping it into the pan. It still tasted great, though.

1 1/2 lbs beef stew meat
1 tbsp cooking fat (I used olive oil)
6 very large white mushrooms
1 medium onion
1/2 cup red wine
2/3 cup sour cream
1 tsp very good quality mustard
salt and pepper to taste

(1) Heat cooking fat on medium-high and cook the beef stew pieces until thoroughly brown.
(2) Meanwhile, slice mushrooms and chop the onion. When the beef stew pieces are done, transfer to a plate and use the leftover juices to saute the mushrooms and chopped onion until the mushrooms have cooked and shrunk, about 5 minutes.
(3) Add back the beef pieces and add the wine. Add a cup of water, bring to a simmer, and cook on low for 30 minutes, uncovered.
(4) Temper the sour cream by adding it to a bowl with some of the sauce in the pan, and pouring it all into the pan, mixing vigorously.
(5) Add mustard, salt, and pepper to taste. Serve warm, preferably over rice or potatoes.


Dai Dai


From → Recipes

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