We made another beef stroganoff for lunch today, tihs time following a recipe from an excellent cookbook: Mike's parents' compilation of recipes. We made a few adjustments, and here it is:
250g beef stroganoff, seasoned with salt (or meat tenderizer) and pepper
1 tbsp butter
1/2 onion, chopped finally
1/2 cup beef broth thicketned with 1-1/2 tbsp flour
1 tbsp dijon mustard
2 tbsp red wine
1 tsp Worcestorshire sauce
1/2 can mushrooms, chopped
1/2 cup sour cream, yogurt, or cream
salt and pepper to taste
Sautree onions in butter. Add beef and sautee until brown. Add beef broth, mustard, wine, and Worcestorshire sauce. Simmer for 10-15 minutes (longer to tenderize beef). Five minutes before serving add mushrooms, sour cream, and salt & pepper to taste. Serve on spaghetti pasta or rice.
Serves 2.
Yum! This version was a lot thicker than my last attempt, because of the flour; I realize that when serving the stogranoff with pasta (which is what we did), it's important to have thick sauce, so that the sauce coats the pasta properly. With rice, the flour isn't necessary, methinks.
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2 comments:
sounds yummy! how cute you guys are talaga with your recipes! :) Do share what you normally prepare for breakfast as I'm out of ideas!!!
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Hey Via! You're right; I rarely do talk about breakfast, do I? :) I'll write a post about it next!
Happy to have your plug! :)
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