Tuesday, April 1, 2008

Beef Stroganoff

This is a favorite of mine, and has been since childhood. I love how quick and easy it is. This is my own recipe, adapted from one in "The Joy of Cooking".

3 Tablespoons butter
2 Tablespoons flour
2 cups beef stock, heated to a simmer

Melt butter in a small saucepan over medium heat, then whisk in the flour until smooth. Whisk constantly to prevent lumps for about 2-3 minutes. Slowly add beef stock, whisking constantly. Set aside and keep warm.

Melt 2 Tablespoons butter over medium-high heat in a large saute pan. Then add:

1 onion, thinly sliced
1 1/2 lbs. beef tenderloin, top loin, or roundsteak - trim fat and cut into strips

Cook quickly, stirring and shaking the pan, until evenly browned, 1-2 minutes. When browned, you can remove the onion if you desire. I like to leave it in.

Add the broth mixture to the meat - heating it to a boil, and stir until thickened.

Add to meat mixture:
1/3 cup of sour cream
2 tsp. Dijon mustard
Salt and pepper to taste

At this point I like to add a dash or two of heavy cream. I grew up having it served over white rice, therefore that is what I prefer. But it can be served over noodles as is traditional.