Beef Stroganoff Beats Beef Stew!

Beyond Beef Stroganoff  just hit Amazon Kindle and promises to surprise you with some of the best meat dishes from San Francisco’s Russian American community.

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Beef Stroganoff, named after Count Pavel Alexandrovich, may be the most well known entree in Russian cuisine, but there’s so much more. Check out http://www.amazon.com//dp/B00IT1FT62 to see for yourself. Meanwhile, in abridged form, the lead recipe from my  new eBook:

RECIPE: 1 Tablespoon Coleman’s mustard powder, 1 Tablespoon sugar, 2 teaspoons salt, 4-6 tablespoons vegetable oil (not olive) or half oil and half butter, 4 cups thinly sliced,  white onions, 1 pound Crimini mushrooms thinly sliced, 2 pounds fillets of lean beef (flank, skirt or hanger steak), freshly ground black pepper, to taste, 1 pint crème fraiche, 3 tablespoons fresh dill, chopped, 3 tablespoons Madeira or Marsala wine mixed with 1 Tablespoon flour.

Quick method: In a small bowl combine the mustard powder, sugar, a pinch of salt and one tablespoon boiled water to form a paste. Set aside. Mix the Madeira with the tablespoon of flour and set aside.

Heat 2 tablespoons of oil in a large, heavy pan, drop in the onions and mushrooms, cover the pan and reduce the heat to low. Stir occasionally.  Simmer till soft about 20 minutes. Set aside.

With a sharp knife, cut the meat against the grain into thin, 2” strips like straw potatoes, never into chunks. This is not a stew.  Heat another 2 tablespoons oil over high heat, drop in half the meat, sauté for two minutes or until slightly brown and set aside. Continue cooking the rest of the meat in a similar way. Finally, over low heat, combine the vegetables, meat and mustard paste.

Finishing the Stroganoff: Stir in the crème fraiche. Salt and pepper to taste. Add the wine and flour mixture and the fresh dill. Cook a few more minutes to allow the sauce to thicken. Serves eight  – and quite likely would be approved by the Count himself! (See photo below right, courtesy Google Images.)

P.A. StroganoffTips: Substitute 2-4 tablespoons tomato paste or 1 small can tomato sauce for the wine. This version is not made that often today. Or, for a darker, traditional brown sauce, add 1-2 teaspoons Kitchen Bouquet.    Sour cream may be substituted for crème fraiche. However, crème fraiche is closer to real Russian sour cream than most American sour creams on the market. Knudsen makes the best sour cream without a lot of additives, which impede sour cream’s ability to melt smoothly when heated.

Wine Pairing: Cabernet Sauvingnon from Paso Robles’ Halter Ranch Vineyard is a great match for Beef Stroganoff Lobanovsky!

 

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