The Hungry Apple

I hope your weekend was a blast.

I had my wisdom teeth out on Friday, so my life has been consumed by ice packs, heat packs, pudding, milkshakes, smoothies, applesauce, and movies.  I’m ready for some solid food.

Just looking at this recipe right now is making me hungry.

Beef Stroganoff  has Russian origins and although I am not Russian, it was a childhood favorite of mine growing up.  Sirloin filet makes it a continued favorite at my house.

Back in the day I am pretty sure it was often made with skirt steak or ground beef (?) and canned mushrooms but we’ve kicked those guys out to keep it fresh and delicious. It’s still comforting though!

You start out with all your ingredients.

Saute the steak (that has been sprinkled with flour) on high heat.

Simmer the steak with fresh mushrooms and beef broth.

In a small bowl, to thicken up the sauce, you are going to make a slurry with a bit of the broth and flour.  When you add this back to the pan it will get thick and creamy.

Then the addition of sour cream will finish it off.

I have always served my Beef Stroganoff with what some people call a “weird salad”. It’s really just pineapple rings with two small dollops of  mayo and some grated sharp cheddar.

Has anyone else ever tried this?

I swear it is good. Though, it may take some getting used to.

BEEF STROGANOFF

serves 4

ingredients:

1 pound sirloin filet, very thinly sliced (i prefer shaved when possible)

one 12 ounce package fresh button mushrooms

10 grinds fresh pepper

1 tablespoon olive oil

2 (10 ounce) cans of beef broth (i use campbell’s)

4 tablespoons all purpose flour, divided

1/3 cup sour cream

salt and pepper

egg noodles, cooked al dente

instructions and directions: 

Sprinkle sirloin with 1 tablespoon flour and 10 grinds of fresh pepper.

In a large nonstick skillet, heat oil over medium high heat. Cook sirloin 5-6 minutes or until little pinkness remains. Add mushrooms and broth to pan and simmer with steak 10-15 minutes.

In a small bowl whisk together 3 tablespoons of flour with 1/4 cup of broth taken from the pan. Whisk until thick and smoothly combined. Add mixture back to pan and whisk until smooth. Add sour cream and whisk again.

Serve over warm egg noodles.