The Glancy Family Cookbook

Beef Stroganoff

The Glancy Cookbook, chapter 1

Category: Main Dishes

Yields 6 servings

Ingredients

2 lb filet of beef
6 tbsp butter
1 cup onion, chopped
1 clove garlic, minced
1/2 lb fresh mushrooms, sliced 1/4 inch thick
3 tbsp flour
2 tsp meat extract paste
1 tbsp ketchup
1/2 tsp salt
1/8 tsp pepper
1 can (10 1/2 oz) condensed beef broth, undiluted
1/4 cup dry white wine
1 tbsp snipped fresh dill, or 1/4 tsp dried dillweed
1 1/2 cups sour cream
1 1/2 cups cooked wild rice, tossed with
4 cups cooked white rice (or use Uncle Ben's wild rice mix)
2 tbsp snipped fresh dill, or parsley

Steps

Trim fat from beef. Cut crosswise into 1/2 inch thick slices. Cut each slice across grain into 1/2 inch wide strips.
Slowly heat large, heavy skillet. In it, melt 2 tbsp butter.
Add just enough beef strips to cover skillet bottom.
Over high heat, sear quickly on all sides. With tongs, remove beef as it browns. (It should be browned outside, rare inside.)
Brown rest of beef; set aside.
In remaining hot butter in same skillet, sauté onion, garlic, and mushrooms until onion is golden -- about 5 minutes.
Remove from heat. Add flour, meat extract paste, ketchup, salt, and pepper; stir until smooth.
Gradually add beef broth; bring to boiling, stirring.
Reduce heat; simmer 5 minutes.
Over low heat, add wine, dill, and sour cream, stirring until well combined.
Add beef; simmer just until sauce and beef are hot.
Serve stroganoff with rice. Sprinkle dill or parsley over top.
Bridget lived in a house her sophomore year of college where the girls took turns cooking. Instructions for ham, gravy, mashed potatoes were dictated to her by mom -- but when Bridget asked for the Beef Stroganoff recipe, mom's response was 'you're not old enough'. And she wasn't kidding.