Ukrainian Beef Stroganov Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Beef tips,
1 cup: Onion, finely chopped
4 tbsp: Butter, unsalted
1 1/2 lbs: Mushrooms, small, 1/2" or smaller
2/3 cup: Heavy cream,
3/4 cup: Sour cream or plain yogurt*,
2 1/4 tsp: Dijon mustard,
2 tbsp: Dill, fresh, chopped fine
1 1/2 tbsp: Fresh parsley,
2/3 cup: Beef stock,
Salt & pepper, to taste
2 3/4 tsp: Flour,
Directions:
Slice the beef into thin strips approx. 1 1/2" - 2" in length. Heat a
large cast iron skillet over high heat and add the meat a few strips
at a time to sear the meat. Remove the meat from the heat and set
aside. Reduce the heat in the skillet to medium and melt the butter.
Add the onion, saut
until soft. Raise the heat
to med-high, add the mushrooms, saut
, stir frequently, cook for 15 -
20 minutes. Lower heat to med-low sprinkle in the flour, stir well
for 1-3 minutes.
Stir in the stock, cream, sour cream, & mustard. Cover, reduce heat
to low and simmer for for 5-7 minutes. DO NOT ALLOW TO BOIL!
Return the meat to the skillet, mix with sauce, stir in the dill &
parsley, and serve.
: ORIGIN: Ludmilla Zharanosky, Kiev-Ukraine, circa 1995
per Don Houston
Fidonet COOKING echo
Source from luhu.jp
large cast iron skillet over high heat and add the meat a few strips
at a time to sear the meat. Remove the meat from the heat and set
aside. Reduce the heat in the skillet to medium and melt the butter.
Add the onion, saut
until soft
to med-high, add the mushrooms, saut
, stir frequently, cook for 15 -
20 minutes. Lower heat to med-low sprinkle in the flour, stir well
for 1-3 minutes.
Stir in the stock, cream, sour cream, & mustard. Cover, reduce heat
to low and simmer for for 5-7 minutes. DO NOT ALLOW TO BOIL!
Return the meat to the skillet, mix with sauce, stir in the dill &
parsley, and serve.
: ORIGIN: Ludmilla Zharanosky, Kiev-Ukraine, circa 1995
per Don Houston
Fidonet COOKING echo
Source from luhu.jp