Tuesday, June 5, 2012

Russian beef stroganov

This recipe comes from my Celebrate San Antonio cookbook that I got when we moved to San Antonio.  The fruit salad I got from pintrest. It is just grapes, strawberries, and blueberries.  The dressing is honey and lime juice mixed and poured over the fruit.  http://ohyoucook.blogspot.com/2011/09/fruit-salad-with-honey-lime-dressing.html

Printable Recipehttps://sites.google.com/site/whatscookingsherry/russian-beef-stroganov

1 tablespoon dry mustard
1 tablespoon sugar, divided use
2 teaspoons salt, divided use
1 teaspoon ground black pepper
4-5 tablespoons vegetable oil, divided use
4 cups onions, sliced in rings
1 pound fresh mushrooms, sliced
2 pounds filet of beef, I just used stew meat and it worked out great
1 cup sour cream
In a bowl, combine mustard, 1 1/2 teaspoons sugar, pinch of salt and 1 teaspoon hot water. Form a thick paste. Let mixture rest at room temperature. In a large skillet, heat 2 tablespoons of oil, saute onions and mushrooms and cover pan and cook on low heat. Stir occasionally simmering for 30-40 minutes until vegetables are soft. Drain in colander and discard liquid. Return vegetables to skillet and set aside. Cut beef to make 1-inch cubes.  The stew meat is already cut in small pieces. In a separate skillet with 2 tablespoons of hot oil, fry meat until lightly browned. When cooked, remove with a slotted spoon and add to vegetables.  At this point I let the meat and vegetables simmer for 1 1/2 - 2 1/2 hours so the meat would be tender.  Stir in salt, pepper, and mustard mixture. Stir in sour cream, one tablespoon at a time and remaining 1 1/2 teaspoons of sugar. Cover and simmer 2-3 minutes or until sauce is heated thoroughly. Serve immediately. This recipe is very similar to an original Russian recipe!

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