One of the first dishes I learned to make after I was married (the first time) was Beef Stroganoff.
I had mastered the various Hamburger Helpers and Tuna Helpers and was actually rather well known for my Spaghetti with Meat Sauce… from scratch and not using Tomato Soup.
But Stroganoff was a bit more exotic for my corner of the world.
It was also one of those recipes that was making the rounds – mother to daughter to sister to friend and so on.
Primitive social media.
This is not that recipe.
That recipe used ground beef, sour cream and Cream of Mushroom soup.
This recipe does not.
This recipe is better.
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Everyone has a recipe for this dish…. This is mine, made with tender beef and lots of paprika for a smokey kick
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Beef
Ingredients
- 10oz (300gr) flank steak or other beef appropriate for stir frying or quick cooking
- 1 medium onion, halved, then sliced vertically into 6ths
- 4oz (125gr) mushrooms. trimmed, sliced
- 4 tsp olive oil
- 1 tbs paprika
- 1/3 cup flour
- 1/2 cup beef broth
- 2 tbs tomato paste
- 1 tbs Worcestershire sauce
- 1 tsp dried basil
- 1 1/2 tbs cornstarch (maizena) dissolved in
- 2 tbs beef stock
- 1/2 cup (4oz, 125ml) Greek yogurt, plain yogurt or sour cream
- 1 1/4 cups pasta
Instructions
- Cook pasta according to package directions.
- Slice the beef on an angle across the grain, then cut the slices into large bite-size pieces.
- Put flour and paprika into a medium food bag or bowl, large enough to easily hold the beef. Mix the flour and paprika, then add the beef. Coat well.
- Heat 2 tsp oil in large nonstick skillet and sauté onions and mushrooms until onions are tender.
- Remove to a plate.
- Heat remaining 2 tsp oil in same skillet.
- Add beef and sauté until starting to brown, 3 – 4 minutes.
- Add beef stock, onions, mushrooms, basil, tomato paste and Worcestershire sauce to skillet, stir to combine.
- Cover, reduce heat and simmer 5 – 10 minutes.
- Dissolve cornstarch in remaining 2 tbs of beef stock and stir into pan.
- Continue stirring until quite thick.
- Remove from heat, add yogurt, mix thoroughly.
- Put the pasta in large pasta bowl, spoon the Stroganoff over and serve.
Notes
Could also be made with ground beef, in which case add the paprika and 1 tbs flour to beef after browning.
Keywords: beef stroganoff
We’re on vacation at the moment. It’s the 2 week winter break in our area. Since I only go to class one morning each week (and do my homework one other morning) it’s not really a big deal.
Still, the feeling of freedom prevails and I made plans to do some fun things for a change.
First, of course, I was going to clean off my desk.
My biggest project was to change our address.
No, we didn’t move…. our house was given a number.
Our old address was, basically, ‘around main street’. Now our address is ‘400 main street’.
Here in the country houses either had names or an ‘around’ designation. In preparation / anticipation of the whole country getting fiber optic cable for internet / phone (YAY!!!) all houses are getting street names and numbers.
The mayor came by a few weeks ago with our house number, a document saying it’s our house number and another document instructing us how tell the world what our house number is. .
It was going to be easy… We could do it online at one address for everything.
So I did…. I changed 8 addresses on 1 site and it was simple (phone, electric, water, tax office, etc).
The next day I got 8 emails telling me that they didn’t accept my request for address change.
Fine, I thought…. I’ll do it the hard way.
I started going into each site to make the change. Apparently someone forgot to tell someone else about the new addresses because I kept being told that my address ‘didn’t exist – please enter a valid address’.
Fine… I’ll do it the hardest way.
I made 8 copies of the document proving it’s our address, wrote 8 letters saying that it’s our address, addressed 8 envelopes by hand (I didn’t have labels) and tomorrow I’ll put them all in the snail mail.
That’s how my week of vacation started….
Don’t be surprised if you get a form letter back telling you they don’t accept your documentation. Sort of the way things work.
I’d have to leave out the tomato paste only because I like a creamy, cream colored stroganoff. This would remind my taste buds too much of something italian and they’d be disappointed. I know. I’m weird.
I’m dreading going to the mailbox lol
I may be getting too used to orange food….
When we were given numbers a couple of years ago , the maire adjoint came around to show it to us and tell us our road name. However the main discussion was about where we wanted the number to be put. We started using the new address but when the numbers and road signs were installed over a year later it was Route de la….not Rue de la…Post addressed to us ‘Le bourg’ still arrives without a problem. The new address has caused confusion with deliveries because there is the same road name and number in a small town 5km away!
It should be such a simple thing…. Supposedly the entire country is doing it so it should be organized. Nothing, however, is easy. One of the ‘must change’ is the carte gris for the car – however the site ‘only accepts 9 digit matriculation numbers. I have never seen a 9 digit number…. They are all 8. Maybe everyone here has an old car lol
Beef stroganoff was considered a culinary highlight of dinner parties in Melb in the 70s !
Same for us…. Fun to see how ‘gourmet’ has changed.