Valley Of The Sun Beef Stroganoff
From shibattou 16 years ago
- 150 minutes to make
- Serves 4
Beef Stroganoff over noodles. A great, classic recipe. Not that hard to make and worth every minute. I got this recipe back in the late 60's from a friend who worked as a Chef for the Playboy Club.
Ingredients
- 2 pounds, 1/4" thick, top sirloin or top round, cut into 1" squares. shopping list
- 1/4 cup vegetable oil shopping list
- 1/2 pound mushrooms. shopping list
- 1/4 cup onion, finely chopped. shopping list
- 1 clove garlic, minced. shopping list
- 1/2 teaspoon dried chervil. shopping list
- 3 Tablespoons flour, all purpose. shopping list
- 4 cups boiling water. shopping list
- 3 cubes beef bouillon. shopping list
- 2 Tablespoons caraway seed. shopping list
- 2 Tablespoons parsley, minced. shopping list
- 2 Tablespoons tomato paste. shopping list
- 1 cup dairy sour cream shopping list
- salt and pepper, to taste. shopping list
How to make it
- In a Dutch oven or large pot, slowly saute beef in the vegetable oil until browned.
- Detach mushroom caps from stems and cut in 1/4" slices and add to pot.
- Add the onion and chervil. Saute for 5 minutes.
- Stir in the flour, mixing well.
- Add 3 cups of boiling water and the beef bouillon cubes, stirring well.
- In a separate small saucepan, combine 1 cup boiling water and caraway seed.
- Simmer for 15 minutes; strain and add to stew pot, discarding the seeds.
- Add parsley and simmer slowly until meat is tender, about 2 to 2 1/2 hours.
- Skim the fat from the surface; stir in tomato paste.
- Reduce heat to simmer and slowly stir in the sour cream. DO NOT BOIL.
- Add a little salt and pepper and serve over cooked egg noodles.
- Cooks Note: A taste of the gravy should convey a blend of the beef, onions, mushrooms and caraway seed. If any of these flavors singly hits you, the stew is wrong. Don't worry though, this should turn out fine...
The Rating
Reviewed by 5 people-
Sounds fantastic!
bluewaterandsand
in GAFFNEY loved it
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sounds wonderful my mouth is watering right now hahahaha
nice post thank you
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This sounds hearty and oh, so good! Thanks for sharing, 5 forks!
juels
in Clayton loved it
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