trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
Beef Stroganoff
Continuing on the Russian theme, this is a dish we’ve all eaten at least once, probably years ago. The name alone — where it came from, no-one seems to know — makes any home cook feel important. And the taste, no matter what cut of beef you may choose to use (recipes call for everything from yesterday’s prime rib, to filet, to skirt steak — your choice), offers pure rib-sticking comfort.
Ingredients
At a glance
Main Ingredient
Difficulty Level
Tidings Eats
Serves
4
1 pound beef
1/3 cup butter
2 to 3 shallots, thinly sliced
1 cup sliced mushrooms
1 cup sour cream
paprika
parsley
oil, salt, pepper
Method/Steps
Melt the butter in a pan on medium heat, add a teaspoon of paprika and the shallots. When the shallots have softened, add the mushrooms and soften them alongside the shallots. Remove from the pan.
Slice your chosen beef into thin strips, and in a very hot oiled pan stir the meat for a minute or so with salt and pepper.
Return the shallots and mushrooms and the sour cream to the pan. Let the mixture bubble until thickened. Add chopped parsley before you serve with shoestring potatoes or, if you wish, pasta.
Wine and Spirits Match
Wine? Search the shelves for an Eastern European red, and toast the Stroganoffs, whoever they may be!