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Beef Stroganoff Recipe

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By Margaret Saul | Aug 9, 2011

To these two recipes, I would add platters of cold meats and cheeses, pickled beets and onions, rye bread, spiced peaches and applesauce, deviled eggs and more. If you have a Danish bakery in your area, check out the æbleskiver – delicious small pastries similar to doughnuts, served with raspberry sauce and whipped cream. My travels have yet to take me to Russia. However, one of my favorite meals is an easy beef stroganoff recipe, and I hope I have the opportunity to go to Russia someday and verify this delicious dish. 

MAIN STORY:
European Recipes for the Dinner Table

Beef a la Stroganoff

1 1?2 pounds lean round steak
2 tablespoons water
1?2 pound fresh mushrooms, cut into pieces
1 to 3 tablespoons butter, divided
1 tablespoon flour
1?2 pint sour cream
Salt and paprika to taste 

Trim meat. Cut across the grain into long, thin strips about half the width of a pencil, then cut into inch-length pieces.

Place water in skillet. When hot, add beef. Cover and cook slowly for 15 minutes, turning occasionally. Add mushrooms and allow to cook for an additional 10 minutes. If the pan becomes dry, add a little butter (just enough to keep the pan from becoming dry).

After 25 minutes in all, place meat and mushrooms in top of double boiler.

In frying pan, melt 1 tablespoon butter. Stir in flour until combined. Add sour cream and mix well. Pour into beef mixture and cook for 5 to 10 minutes, or until thoroughly heated through. Season with salt and paprika. Serve over hot, creamy noodles.

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