Beef Stroganoff

by Meeta Wolff

This chapter is a free excerpt from What's For Lunch, Honey?.

The desires of our culinary cravings are, ostensibly, very dependent on the weather outside. Sometimes, as the weather turns, I mourn the leafy green salads with strawberries or raspberries and delicious summery tarts with tomatoes and crumblings of goat cheese. My appetite seems to long for heartier and more robust meals, but my body is not there yet! I tend to be adamant at this time. Fearing that I have to wave goodbye to my favorite time of year, I hang on to my sandals, light summer dresses and tops, and do everything imaginable to ignore the goosebumps. Mind over matter!

However, when I can’t fight matter any more, this beef stroganoff is a quick way to satisfy my appetite. It’s a classic Russian dish, which has proved its deliciousness time and time again, as it used to by one of my favorites growing up. Strips of sautéed lean beef are embraced by a creamy sour cream sauce with onions and mushrooms for added subtle earthy flavors—the perfect dish for a cool, rainy day. Served with a steaming bowl of buttery pasta, this was simply the perfect way to bring warmth to a cold day.

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The desires of our culinary cravings are, ostensibly, very dependent on the weather outside. Sometimes, as the weather turns, I mourn the leafy green salads with strawberries or raspberries and delicious summery tarts with tomatoes and crumblings of goat cheese. My appetite seems to long for heartier and more robust meals, but my body is not there yet! I tend to be adamant at this time. Fearing that I have to wave goodbye to my favorite time of year, I hang on to my sandals, light summer dresses and tops, and do everything imaginable to ignore the goosebumps. Mind over matter!

However, when I can’t fight matter any more, this beef stroganoff is a quick way to satisfy my appetite. It’s a classic Russian dish, which has proved its deliciousness time and time again, as it used to by one of my favorites growing up. Strips of sautéed lean beef are embraced by a creamy sour cream sauce with onions and mushrooms for added subtle earthy flavors—the perfect dish for a cool, rainy day. Served with a steaming bowl of buttery pasta, this was simply the perfect way to bring warmth to a cold day.

In my version, I add gherkin slices and chanterelle mushrooms for a slight twist. One can argue if the gherkins should be served on the side or in the recipe; I personally like the slightly sweet, sour and crunchy texture they add to the recipe. You can use a variety of mushrooms, try crimini or even a selection of wild mushrooms.

Method:

  1. In a large frying pan, sauté shallots and garlic on a medium heat in a drizzle of olive oil. Sprinkle with paprika powder and cook until shallots and garlic have softened.
  1. Turn up the heat and add mushrooms and butter. Continue to sauté until the mushrooms are browned. Set aside.
  1. In another frying pan and olive oil and fry the beef for 2-3 minutes until brown on the onside but still pinkish on the inside then add the mushroom mixture. Sprinkle with salt and pepper to taste and remove from heat.
  1. Add the sour cream and gherkins, and sprinkle with parsley. Serve with some buttered pasta and a large green salad.
Peter G @ Souvlaki For The Soul
Meeta, I do love the addition of gherkins in this...how deliciously different! I could easily eat a bowl or two of this with a nice glass of red.
SEPTEMBER 1, 2010 10:14:00 AM GMT+02:00
MeetaK
Thanks everyone for all your comments. Excited to see that many of you love Beef Stroganoff too. I prefer adding the gherkins when the pan is removed from the heat. This way they warm through and still stay crunchy!
SEPTEMBER 1, 2010 3:23:00 PM GMT+02:00
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