Authentic Beef StroganoffFrom waterlily 9 years ago
- 2 pounds of the best steak you can find shopping list
- 4 tablespoons butter shopping list
- 1/2 - 1 teaspoon dried dill weed shopping list
- 2 large onions, chopped fine shopping list
- 1/2 pound mushrooms, sliced. You can use white button mushroom from the grocery store, but I think this dish is a special treat with foraged morel or oyster mushrooms. shopping list
- salt & pepper, to taste shopping list
- 1/2 cup sour cream shopping list
- 2 cups stock or water shopping list
- 1 cup kasha (buckwheat groats) shopping list
- 1 egg, beaten shopping list
- 2 tablespoons butter shopping list
- 1 teaspoon salt shopping list
- A few grinds of fresh ground black pepper shopping list
How to make it
- Cook the kasha first:
- Bring the water or stock, butter, salt and pepper to a boil in a pan with a lid.
- While the water is heating, combine the kasha and egg, then turn this mixture into a non-stick skillet over medium high heat. Turn and stir for several minutes until the egg is cooked dry.
- Pour the kasha into the boiling water, reduce to a simmer, cover and cook 10-15 minutes until dry and fluffy. Keep warm until ready to serve.
- Cut the steak into very thin strips.
- Melt half the butter in a large pan over medium heat. Cook the onions until translucent.
- When the onions are nearly done, add the mushrooms and dill, continue to cook.
- In a separate pan, brown the steak over medium high heat. Cook in two batches so that none of the steak gets overcooked and soggy. Keep the steak warm.
- When the mushrooms are done, taste and add salt and pepper to your taste. Then, slowly add spoonfuls of sour cream until you've achieved a thick, creamy texture. You can add any beef cooking juices to the sour cream-onion-mushroom mixture.
- To serve, arrange a separate pile of kasha, steak, and onion-mushroom sauce on each plate. Each diner then chooses to combine them or eat them separately.
The Cookwaterlily Joplin, MO
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