Okay, I’m back! What did I miss?
Sorry for the unannounced hiatus, kids. Things just got…away from me. I’m back now, never fear.
Before I begin…
Today’s delight is beef stroganoff. It’s kiiiiinda like my mum’s, which I remember being extra good, but I seem to make it a tiny bit different every time, since I only use the recipe card to remind me what I put in it and rough amounts. This stuff is creamy, delicious and easy.
Sauté your beef in a hot pan with oil. Remove the meat from the pan.
In the same pan (see what we’re doing here? Flavor development, that’s what’s up), put the meat back in with a few cloves of garlic and a half shallot. Turn on medium low.
When you can smell the onions and garlic, add in a cup of strong beef stock and some tomato sauce of some kind. I used a couple tablespoons of ketchup and a couple tablespoons of this Williams-Sonoma Bloody Mary Sauce – it’s got a little horseradish in it. Bring that up to a simmer, cover and cook until most liquid is gone.
This cooking time will vary depending on the cut of meat you use. This stew beef took between a half hour and 45 minutes until I was satisfied. The stock gets all thick and amazing and comes together into this awesome sauce…I’m getting ahead of myself. I’m getting excited.
Best to take it off the stove for a minute and dollop about a half cup sour cream on top, but let it sit a few minutes before stirring it in so it doesn’t curdle.
I’ve seasoned with salt and pepper and dry mustard. I might have put a bit much in, because there was a very distinct Dijon sort of flavor.
Toss your mushrooms in and heat through. Serve over noodles.
Yesssss. So delicious. Would be good with kale in it too, I think.
Mum’s Beef Stroganoff (kinda)
- Stew beef
- 1 1/2 c sliced mushrooms
- Olive oil
- 2 cloves garlic
- 1/2 shallot
- 1 c strong beef stock
- 4 tbsp of tomato sauce (ketchup, tomato paste, etc)
- 1/2 c sour cream
- 1/2 tsp. Dry mustard
- Salt and pepper.
Brown meat in oil, remove from pan. Half cook mushrooms in butter, remove. Add meat, garlic and shallot, and sauté for 2 minutes. Add stock and tomato sauce, salt and pepper. Cover and simmer 30 minutes, or until meat is tender and most liquid is absorbed. Remove from heat and a cream. Let stand 5 minutes so cream won’t curdle. Season, add mushrooms and heat through. Serve over noodles.
2 dinner servings plus a smaller one for lunch.