November 18, 2019

November 14, 2019

November 13, 2019

November 12, 2019

November 7, 2019

November 6, 2019

November 5, 2019

November 4, 2019

October 29, 2019

October 28, 2019

Please reload

Recent Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Featured Posts

Authentic Russian Beef Stroganov

They say confession is good for the soul. So I hereby publicly "Confess" I have "Collaborated with the Russians" to bring you this recipe. It is from an old cookbook of Russian classics. The author/translator says this recipe "makes the best Beef Stroganov I have ever eaten." I agree and the procedure is easy because it is not based on an elaborate "French-type" sauce like some Stroganov recipes. This comes from a typical Russian kitchen.

 

You Will Need (for six people):

1-1 1/2 large onion, thinly sliced

4-6 tablespoons of butter, perhaps a little more

2 pounds fresh mushrooms, sliced

1-2 heaping tablespoons of flour

3-5 heaping tablespoons of sour cream, perhaps a  little more

2 pounds beef tenderloin, tenderloin tips or other good cut.

Salt to taste. (I use none or very little)

Special Note: All ingredients should be at room temperature, even sour cream is to be left out for several hours before you begin; it won't sour.

 

To Begin:

1). Gently fry onion in approx. 2 tablespoons of butter until tender; then fry mushrooms separately in another 2 tablespoons of butter. Combine these in a sauce pan, sprinkle with the flour and mix well.

2). Let mixture cool 10-15 minutes then stir in sour cream and set aside. (Can sit all afternoon if you wish.)

3). Cut meat into thin strips, approx. 1/2 inch wide and 2-3 inches long. A sharp knife is helpful. This is the most time consuming part.

4). About 30-45 minutes before serving, begin to gently reheat the onion/mushroom mixture. Original procedure suggested heating over "hot", but not boiling water. If I am making a double batch for the whole family, I use a thick bottom sauce pan, stirring frequently. NEVER LET IT BOIL!

5). Heat remaining butter until hot, but not browning/bubbling. Fry meat quickly (5-10 minutes) until it stops giving off liquid. Let it cool a few minutes, then add meat and juices from the pan to the onion/mushroom mixture, blend together and keep warm.

6). Serve with cooked white rice on the side, or as I prefer, on top of extra-wide egg noodles. If mixture is too thick, add a little water to frying pan to collect more of the meat drippings, then add it to the mixture; if mixture is too thin, add more sour cream.

Now you, too, can "Collaborate" with the Russians and serve this authentic, classic dish with pride. I hope you enjoy this family favorite.

 

Share on Facebook
Share on Twitter
Please reload

Follow Us

I'm busy working on my blog posts. Watch this space!

Please reload

Search By Tags
Please reload

Archive
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

First United Methodist Church

2728 53rd Street South • Gulfport, Florida 33707 • (727) 321-3620 • firstumcgulfport@gmail.com

Church Office Hour: Monday - Thursday 9 a.m. ~ 12 p.m.

First United Methodist Church, Gulfport, Florida