As Fall starts bringing us cooler weather, I start thinking of these hearty dishes from my youth (a very long time ago). My mother made Beef Stroganoff with Cream of Mushroom soup, dried reconstituted onions and anything else processed she could get her hands on. It was the age of processed foods, I really don’t blame her. My great grandmother (who was my true inspiration for cooking and gardening) on the other hand was a “scratch cook,” nothing processed and everything full fat and delicious. She was raised on an Indiana farm and spent her first 60 years there. Then they sold the farm and moved to Glendora, California where I spent almost every weekend with her till I was 14. I never saw her use a recipe and Beef Stroganoff was probably her most exotic meal. I added a few of my personal touches to this, she never used smoked paprika and I don’t think she ever used buffalo or sherry. She made her noodles from scratch and we would roll them out with the same old rolling pin I use today. This is an easy recipe and you can take out some of the fat by using milk where I used cream and if you really want to you can use low fat sour cream or yogurt…. but I suggest that you try it this way first. It is a “splurge meal.”
- About 1 pound of beef, you can use sliced sirloin, ground beef or ground buffalo like I did.
- 3 Tablespoons olive oil
- 1 # of crimini mushrooms (baby bella) sliced. Wild mushrooms would be great in this!
- 3 shallots or 1 sweet onion diced
- 1/4 cup glace (reduced beef stock (you can make this or buy it. Make it by reducing down 4 cups of beef stock to 1/4 cup)
- 5 cloves of garlic finely minced
- 1 Tablespoon Smoked Sweet Paprika
- 1 stick of butter
- 1/2 cup of flour
- 2 cups cream or milk (I used cream)
- 1/4 cup sherry
- 1/2 of a nutmeg grated (about a teaspoon)
- 1 cup sour cream
- Egg noodles cooked and buttered with 2 tablespoons of butter and 3 TBS fresh minced parsley
- In a large saute pan or wok add beef and olive oil and start to brown
- When the meat starts to brown add the onions & mushrooms till slightly golden
- Clear a hot spot in the pan and add garlic, stir in
- Add the glace and paprika then put on a very low simmer.
Make the cream sauce:
- In a 4 qt sauce pan, melt the butter and then stir in the flour with a whisk
- Add the cream/milk and heat as it thickens
- Add the Sherry & Nutmeg and stir again.
We are ready for STROGANOFF! Pour the cream sauce into the pan with the beef and mushrooms. Heat till almost bubbling, then add the sour cream and stir till the sauce is all one color. Remove from heat. Serve over the noodles with chopped fresh herbs. Parsley, chervil or thyme all go well with this. I served it with roasted Brussels sprouts and Vidalia onions. This serves 4 we had leftovers for two nights.