Monday, June 17, 2013

Beef Stroganoff




When was the last time you went to a Restaurant and ordered Beef Stroganoff?

It's crazy, I know!

What is it about this dish that has made it disappear into the archives of the 70s along with pet rocks, mood rings and the psychedelic hippie vans?

Perhaps it's the fact that it is made with a combination of red meat, condensed beef broth and, gasp, a 1/2 pint of sour cream, all three which are big no-no's in this day in time. However, I'm not so convinced that this is the case. Consider the fact that you can still get the ever so popular Fettuccine Alfredo just about anywhere; a dish made with a combination of the evilest of carbs and the evilest of saturated fats.

I just don't get it, this stuff is to die for!

One of my favorite meals in the world has gone out of style. However, just as the bell bottoms, platform shoes (aka wedges!),  Farrah Fawcett hair, and crochet clothes have made it back into our lives, I am campaigning to bring back this amazing dish.

So folks, it's time to plug in your lava lamps, put on your tie-dye shirts, blow the dust off of your ABBA records (or the Bee Gees, Donna Summer, Village People, whoever rocks your 70s world). Lets make this groovy dish for our families. We will all be dancing the boogie when we're done.




Beef Stroganoff
  
 1 lb. sirloin steak, cut up into thin strips
1 T. flour
1/2 tsp. salt
2 T.  butter (for browning beef)
4oz. can sliced mushrooms (drained)
1/2 cup chopped onions
1 garlic clove, minced

2 T. butter
3 T. flour
1 can condensed beef broth
1 T. tomato paste
1 tsp. Worcestershire sauce
1 C. sour cream

Hot Noodles
 



Coat your beef strips in flour and salt (I throw them all in ziplock bag to coat evenly). In a skillet with  2Tbsp. of butter, brown beef quickly, then add onions, garlic and mushrooms and brown an additional 3-4 minutes. This is what it should look like:
 
 

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because I have a teen boy that eats like a horse and a husband that takes leftovers to work,
I put more meat in. don't be fooled by the amount of meat here, which is about 1 and 1/2 pounds. This recipe calls for only 1 lb.)


Now, put the meat on a plate. Add 2 Tbsp. of butter and 3 Tbsp. of flour to your skillet, get all of the crusties scraped off and brown your rue for a couple of minutes.


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Turn heat down, add the can of condensed beef broth and stir quickly to dissolve the flour. It will thicken fast. Then add tomato paste and Worcestershire sauce.


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Return meat mixture to skillet, and make sure it gets hot again.


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Add 8oz. tub of sour cream. Make sure it all gets warm but:

DO NOT BOIL!



Serve over hot noodles.


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While you're at it, make sure you wash it down with some TAB. Then go veg out for several hours on your waterbed.


This is wicked ya'll!
 
 

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