Beef Stroganoff

. October 1, 2020.
3E47553B-2E78-4A7F-9097-1C9640BFADD6

As the temperatures start to fall, comfort food is what motivates me to my kitchen. Saucy, savory, belly-warming comfort food tastes so well, comforting., especially after a summer of fresh fruits and vegetables lightly and quickly grilled on the patio.  

My first cold-weather dish this year was Beef Stroganoff.  It certainly did not disappoint!  And the nice thing about this dish is that it is a quick cook, so if the sun pops out, you are not stuck in the kitchen.

This recipe goes fast so I recommend you get your mise en place done in advance, especially if you are entertaining company.  This way you can easily chat with friends and family while putting dinner together.

Serve over egg noodles, mashed potatoes, or rice.

My Recipe for Beef Stroganoff

  • 1-2# round steak (economical) or beef tenderloin (not so economical)
  • ½ C flour
  • 1-2 t. Salt
  • 1-2 t. Pepper
  • 1-2 t. Paprika 
  • 2-3 T. Olive oil
  • 2-3 T. Butter
  • A splash of white wine
  • 1# mushrooms, cleaned and thickly sliced
  • ½ medium onion, finely chopped or 2 shallots, finely minced
  • 1-2 cloves garlic, minced
  • 2 C. Beef stock
  • 1 T. Worchestershire sauce
  • 2 t. Dijon 
  • 2 t. Thyme
  • 1 C. Sour cream, Creme fraiche or heavy cream
  • Parsley, chopped
  • Green onions, sliced
  1.  For round steak, slice the meat across the grain into ½” pieces and then pound the cut side to double width.  For tenderloin, slice a bit thicker and do not pound.
  2. Mix flour, salt, pepper, paprika together and then dredge the meat in this mixture.
  3. Melt equal parts olive oil and butter in skillet over medium heat and then, in batches, brown the meat (do not overcook!). Place cooked meat aside on a clean plate. 
  4. Turn up heat and add a splash of wine to the skillet and scrape up the bits.
  5. Turn heat back to medium and add more oil/butter to the skillet, if needed, and then the mushrooms and sauté to release their juices. Then, add onions and garlic and sauté a couple of minutes in order to soften.
  6. Add tomato paste, stock, Worcestershire, Dijon and thyme and simmer sauce a few minutes to bring the flavors together.  Taste and adjust seasonings and add salt and pepper if needed.
  7. Add the meat back to the pan.
  8. Temper the sour cream with the sauce and then add the cream to the pan.
  9. Let heat through, while stirring occasionally and serve with parsley and onions.

Trending

Fall Festivities 2020 Round Up

Just because the weather is getting cooler doesn’t mean we need to hunker down for winter just yet. There are plenty of fun fall activities just starting to kick off around the area. So get outside, enjoy the beauty of autumn, and explore some of the Toledo area! Toledo Fall Festival at Ottawa Park 2532

Go Digital!

Changing communications with COVID-19 You’ve texted (and occasionally even Face-timed) your friends, children and grandchildren countless times, and perhaps you have participated in an occasional Zoom event. But those modes of communication just don’t replace the face-to-face time and personal contacts that have been removed from our lives due to the pandemic.  But,  technology may

Autumn Adventures within Driving Distance

After a lazy summer soaking in the sun, gardening and afternoon swims, let’s look forward to the joys of changing seasons.  Approaching the time of pumpkin patches and chrysanthemums, cinnamon donuts and cider, changing leaves and crisp air — fall means a trip on the open road to witness the changes across the countryside. We

Mature Living Recipes

Grilled Rack of Lamb with Demi-Glace Butter I made this Food and Wine recipe recently as it stood out in a recent issue of the magazine and certainly caught the attention of my lamb-loving Greek husband. Overall, it was a hit, but I will change a few of the instructions next time. A rack of