MY COOKBOOK

MY COOKBOOK
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18.1.10

BEEF STROGANOFF


One more recipe from Ann Eggleton. Amongst other things, Ann is responsible for the majority of Canadian dishes in my repertoire. She was my mentor in and out of the kitchen. Every young person new immigrant should have a friend like Ann.

450 g round steak
2 Tbsp oil
salt and pepper
2 Tbsp butter
1/2 small onion, diced
1 cup fresh mushrooms, sliced
3 Tbsp oil
3 Tbsp flour
1 cup sour cream

• Place the beef in the freezer for 10-15 minutes, it will slice easier.
• Thinly slice the beef into strips.
• Preheat a large skillet with 2 Tbsp of oil on medium high heat.
• Add some strips and sear on both sides.
• Remove beef and repeat with remaining 2 Tbsp oil and meat.
• Reserve all the beef on a plate.
• Place 2 Tbsp butter in a larger pot over medium heat.
• When the butter melts, add the diced onion.
• Cook for 2 to 3 minutes or until soft.
• Add the meat to the pot.
• Add salt and pepper to taste.
• Cover with water and gently simmer until meat is tender.
• Add more water if needed.
• When the meat is done, clean and slice the mushrooms.
• Add the sliced mushrooms to the pot.
• Slowly simmer for a minute.
• In a small bowl stir smooth 1/2 cup water and 3 Tbsp flour.
• Force through a sieve and add to the pot.
• Stir and bring stroganoff back to simmer.
• Whisk in the sour cream and remove from heat.
• Serve the stroganoff on rice or on buttered noodles.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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