Bif Stroganov (Beef Stroganoff) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/2 pounds top sirloin of beef
1 teaspoon salt
1 teaspoon pepper
3 tablespoons butter
1 tablespoon flour
1 cup beef bouillon
1 teaspoon hot prepared mustard
2 small onions, sliced
3 tablespoons dairy sour cream, at room temperature
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Directions: |
Directions:Remove all fat and gristle from meat. Cut into narrow strips, 2 inches long and 1/2 inch thick. Sprinkle meat strips with the salt and pepper. Melt 1-1/2 tablespoons of the butter. Blend in flour. Stir in bouillon and bring to a boil. Stir in mustard. Cook, stirring constantly, until thick and smooth.
Heat remaining butter in another saucepan. The butter must be very hot. Brown meat and onions quickly on all sides.
Add sour cream to mustard sauce. Bring to boil. Add meat and onions to sauce. Cover saucepan and keep hot for 20 minutes, either over pilot light or asbestos plate (!!) set over lowest possible heat. The mixture must be kept hot, but must not simmer. Before serving, heat through over high heat for about 3 minutes. |
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Number Of
Servings: |
Number Of
Servings:2 or 3 servings |
Personal
Notes: |
Personal
Notes: This was the first "company meal" that Cliff and I learned to make back in the 1960s. We served the Strogonov over fried buttered noodles, added a tossed green salad, garlic French bread, cheap red wine of some sort, and Cliff always finished off with his flashy Cherries Jubilee. (Heat 1 can cherry pie filling until just bubbly. Remove from heat and pour a few dollops of brandy over all. Light with a match, and ladle flaming cherries over a scoop of vanilla ice cream in a champagne glass.)
[Note: One memorable evening we cooked this meal for 100 members of Zion Lutheran Church in San Francisco. The real trick was in adjusting the quantities of ingredients to get the same flavor and consistency in a recipe multiplied x 50!]
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