Recipes/Cooking/Baking
recipe is online at:
http://www.onemathematicalcat.org/Recipes/beefStroganoff.htm
BEEF STROGANOFF
Want to see it as a meal? Burns Family Meals
(Click on the photo for a bigger version.)
Sirloin steak is expensive, so I don't make this often—but when I do, it's a treat!
It can be prepared early (without the sour cream) and refrigerated;
add the sour cream and re-heat just before serving.
INGREDIENTS:
- 1 lb sirloin steak (works well: beef sirloin tip steak, sliced thin)
- 2 Tb dijon-style mustard
- 4 shallots (or scallions)
- ½ lb mushrooms, cleaned and sliced
- 2 Tb butter
- 1½ tsp flour
- ¼ cup white wine (substitute: white grape juice)
- salt and pepper to taste
- 1½ cup sour cream
PREPARATION:
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Slice the meat in very thin strips.
Toss meat with mustard to coat evenly; set aside.
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Sauté shallots/scallions in butter for a few minutes until golden.
Add mushrooms and sauté until lightly browned.
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Add the flour; toss and cook for a few minutes.
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Add the wine/grape juice; cook for a few minutes.
Remove mushroom/onion mixture to a bowl.
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Sauté meat in additional butter until meat loses its pinkness. Do not overcook, or meat will get tough.
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Combine meat and mushroom mixture. Salt and pepper to taste.
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Just before serving: add sour cream, heat through.
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Serve on a bed of buttered noodles.