Beef Stroganoff

Russian Entree

BEEF STROGANOFF

INGREDIENTS

12 ounce bag egg noodles

1 pound sirloin tip
1 small onion
3/4 teaspoon salt
1/2 teaspoon mustard powder
3/4 teaspoon black pepper
1 1/2 teaspoons butter total(3/4 tsp. here, 3/4 tsp. later)
1 tablespoon flour

1 1/2 teaspoons butter total(3/4 tsp. here, 3/4 tsp. above)
3/4 tablespoon olive oil
1/2 tablespoon parsley

3/4 cup beef broth
1/4 cup dry white wine
3 tablespoons sour cream
SPECIALTY POWER

heat vision

PREPARATION

Prepare noodles according to directions on package or boil for 7 minutes or until noodles are tender. Drain water from noodles with colander.

Cut sirloin into 1-inch squares. Sprinkle salt, mustard, pepper, and pepper on sirloin squares. Mince onion. Melt 3/4 tablespoon butter in saucepan. Stir in flour, blending constantly until sauce thickens.

Use heat vision superpower, or even burner, to melt 3/4 teaspoon butter in another saucepan. Add olive oil. Add sirloin squares and onion. Use medium-high heat to quickly brown sirloin and onion. Combine sirloin and onions with the above sauce. Cover and cook on low for 10 minutes.

Add beef broth, sour cream, and white wine. Cook on medium-high heat until the entire mixture is hot. Stir constantly. Serve over egg noodles. Yum.

If you are pressed for time, pans, or space, you can instead add all ingredients at once to one pan. You still need to be diligent about stirring. You might want to taste the mixture as you add sour cream since you might prefer to use more or less than is specified here. Also, more cream makes a richer sauce, while less saves calories.

I would like to stress again: cook with what’s handy. Ground beef substitutes for sirloin tip, chicken broth for beef broth and bouillon for broth, and most pasta for egg noodles.

Remember, you are not only a great chef, but an adventurer and explorer as well. Excelsior!

TIDBITS

1) My first attempt at stroganoff came from a recipe which mistakenly substituted tablespoons of salt for teaspoons of the same. Ugh.

2) My favorite author in Middle School was Jules Verne. In addition to penning the famous 20,000 Leagues Under the Sea, he also wrote Michael Strogoff.

3) I visited the Jules Verne museum in La Rochelle, France.

4) La Rochelle was once the main seaport for herring canning.

5) I don’t like herring. The rest of my family does. We all like stroganoff.

6) My great-great-great-grandfather, Napoleon, invaded Russia in 1812. He lost. Three years later, nearly all the European powers sent him packing to Saint Helena where he died on my birthday.

7) I have never invaded Russia or any country for that matter no matter how small. In 1993 I was invited to visit Kiev, in nearby Ukraine, by a man who ran a Christian radio station there.

8) In the 1800s, Russia tried unsuccessfully to wrest control of India from Great Britain.

9) Indians speak Hindi and eat a lot of curry.

11) I attempted to make curry in grad school. Unfortunately my ability to read Hindi was, and still is, remarkably deficient. I believe I used ten to twenty times the correct amount of curry. I am only now conquering my fear of curry.

– Chef Paul

4novels

My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on amazon.com

As an e-book on Nook

or on my website-where you can get a signed copy at: www.lordsoffun.com

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Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , | 1 Comment

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One thought on “Beef Stroganoff

  1. it was my best chilli ever! I was so suersirpd. Anyway thanks for another great recipe and also, this freezes beautifully, anyone with thoughts of halving the recipe just make the whole thing and freeze the leftovers in appropriate doses for that rainy day when you get home cold, hungry and too exausted to cook.

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