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Sunday, September 7, 2008

Beef Stroganoff Recipe

This evening I prepared a recipe out of Grandma's collection. The recipe is for Beef Stroganoff which is not Czech cuisine but somehow made it into my family czech recipe card file. I have prepared Stroganoff several different ways. Stroganoff regardless of the recipe seems to have the common ingredients of beef (sirloin, chuck, or tenderloin), mushrooms, onions, and sour cream. From there people have gone into all different directions. This is probably the third type of stroganoff recipe I have prepared and the family enjoyed it. The twist to this recipe is that Grandma inserts finely diced garlic dill pickles at the very end which produces a sauerbraten/svickova kind of sauce at the end. I liked it in the recipe, though my wife though it tasted too much like svickova with the pickles being added. Give it a try. I also substituted two diced plum tomatoes instead of canned tomatoes since our garden is producing an overabundance of tomatoes this year.

Beef Stroganoff (Serves 4)

2 lbs sirloin, cubed
1 onion
1 clove of Garlic
1 4 oz can mushrooms
1 can beef consumme or broth
2 diced plum totatoes
1 Tbls.Worcestershire Sauce
1 Teaspoon Salt
1 Teaspoon Pepper
1 C. Sour Cream
1/2 C. Garlic Dill Pickles, Diced Fine

1. Season beef with salt and pepper and coat with flour.
2. Brown beef in two tablespoons olive oil over medium heat.
3. Add chopped onion and garlic
4. Saute until tender.
5. Add mushrooms, tomatoes, consumme, and broth.
6. Reduce to low heat, cover until meat becomes tender.
7. Add sour cream and pickles and cook additional 5 to 10 minutes.
8. Serve over egg noodles.

I must point out that the cooking time will diminish greatly if you are using sirloin or tenderloin. In such circumstances, the dish will cook very fast since those particular meats are tender. I usually use chuck steak, thus allow the dish to simmer for about forty five minutes. Also, I usually add a little roux to the beef mixture right before adding the sour cream. Sometimes the sour cream is not enough to truly thicken the mixture.

3 comments:

Brian Clark said...

There is absolutely no point in writing a recipe is you do not say for how many people is for. I wanted it for two. Is this recipe for four? Six? Eight? If I knew I could divide the weights accordingly.

4Czech said...

Brian, sorry for the omission. I recently added the serving portion to this recipe entry. Thanks for pointing this out.

Anonymous said...

Duh. That was a rude comment. First of all, someone taking the time to share a recipe should be thanked. What a jerk. Secondly, any donut could intuit from a recipe that's 2lbs beef + 1 pound broth and veggies, with carb load noodles that at least 4-6 very hungry people would be served by this. That said, thank you for the recipe.