FROM MY KITCHEN TO YOURS

From Stella May

Beef Stroganoff was invented in Russia in the early 1800’s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef, who was likely French, created the dish and named it after Stroganoff. The earliest known recorded recipe was in Elena Molokhovets’s A Gift to Young Housewives, published in 1871. There have been many versions of the recipe over the centuries, but this is the closest to the original one. I hope you enjoy it as much as my family and I do.

BEEF STROGANOFF

1 lb. top sirloin steak cut into thin strips

2 tbsp. olive oil

2 tbsp. unsalted butter

1 small onion, chopped fine

½ lb. shiitake mushrooms, sliced thin

1 garlic clove, minced

1 tbsp. all-purpose flour

1 cup beef broth

¾ cup heavy whipping cream

¼ cup sour cream

½ tsp of Dijon mustard

Salt and pepper to taste4 green onions, chopped include a good portion of green

Place a large deep pan over medium-high heat. Add two tablespoons oil. Once oil is very hot, add beef strips in a single layer. Cook until just browned and no longer red. Sear beef in two batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.

Add butter, onion, and mushrooms. Sauté 6 – 8 minutes or until liquid has evaporated and veggies are soft and lightly browned.

Add 1 minced garlic clove and sauté 1 minute until fragrant. Add flour and sauté another minute, stirring constantly.

Carefully stir in beef broth, scraping any bits from the bottom of the pan. Whisk in whipping cream and simmer another 1 – 2 minutes or until slightly thickened.

Blend two or three tablespoons of the sauce into the sour cream to warm it so it doesn’t curdle.   add it to the pan while stirring constantly.

Stir in Dijon mustard, season with salt and pepper. Continue simmering until sauce is creamy.

Add beef along with any accumulated juices back into the pan. Bring just to a simmer and cook until beef is heated through.

Garnish with green onions and serve over any noodles.

Bon appetite!

Here is a peek at my new series, the Rostoff Family Saga. New Dawn is book one soon to be followed by New Hope, New Life, and New Horizon. 

Love wasn’t part of their agreement. Neither was being caught in a brutal web of lies.

International playboy and owner of a jewelry empire that spreads across three continents, Dmitry Rostoff holds a memory close to this heart that not even his best friend Vlad Albrecht knows. When Dmitry learns the Russian ballerina, he had a passionate affair with died in childbirth, bitterness and hate overrule all other emotions.

Taking the baby out of Russia is an impossible snarl of red tape, but Dmitry gets his way, even if he leaves a trail of chaos in his wake.

Natasha Sokolova planned to turn over the baby to Dmitry then walk away. Instead, she is on a plane to San Francisco with the baby and a cold, emotionless man who makes her heart pound with scorching attraction.

The family matriarch and evil to her core Elizabeth Rostoff plots to gain control of the baby, no matter what it costs or who it hurts, and will do anything to make that happen. She blackmails Marie Dubois, the manager of their elite Paris store, to seduce Dmitry. But Marie reneges on the deal when former Special Forces officer Vlad Albrecht storms into her life.

Once in America, Natasha finds herself entangled in a sticky web of lies created by the brutally calculating family matriarch. A web that forces Natasha to make a heartbreaking deal with the devil to protect the children—and man—she’s come to love.

AMAZON BUY LINK and OTHER SUPPLIERS

 

Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website.

Stella writes fantasy romance as well as time travel romance. She is the author of 'Till Time Do Us Part, Book 1 in her Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors. 

When not writing, Stella enjoys classical music, reading, and long walks along the ocean with her husband. She lives in Jacksonville, Florida with her husband Leo of 25 years and their son George. They are her two best friends and are all partners in their family business. 

Follow Stella on her website and blog. Stay connected on Facebook, Twitter, and Pinterest.

It's Wednesday. So What's Cooking?

Beef Stroganoff over Egg Noodles and Tossed Salad

Now that it’s official winter, our Midwest weather is colder every day. Below is a tasty menu that’s easy and deliciously satisfying. It serves 8 so cut back the amounts accordingly when serving fewer people.

Beef Stroganoff over Egg Noodles
Tossed Salad
Fresh French Bread
Red Wine – Pinot Noir

Beef Stroganoff
1 8oz. carton sour cream – reduced fat works well, too
4 tbsp. tomato paste
1 ½ tsp Worcestershire sauce
½ c. flour
Fresh ground pepper to taste
2 pounds good steak like porterhouse, t-bone or sirloin
2 tbsp. olive oil
¾ c. thinly sliced onion
15 ounces beef stock, maybe a bit more to achieve the consistency you prefer
2 c. sliced mushrooms, not too thin
1 pkg. egg noodles

Combine the sour cream, tomato paste and Worcestershire sauce in a bowl, then set aside while you prepare the remainder of the recipe.

Trim off the fat and cut the steak into strips. In a paper or plastic bag, combine flour and pepper, add the steak and gently shake to coat the meat.

Melt butter and oil in a large frying pan. Add onions and sauté for 3-5 minutes. You want the onions soft but not brown. Add the coated beef, turn up the heat to medium-high and sauté beef until browned, turning frequently. This takes 5-7 minutes. Slowly pour in the stock, scraping pan to combine browned bits into the mixture. Reduce heat to medium. Stir in mushrooms, cover and cook until tender, about 3-5 minutes. Reduce heat to low and by heaping spoonfuls stir in sour cream mixture. If the sauce looks too thick, slowly add a bit more beef stock until you achieve the consistency you prefer. Cook uncovered 1-3 minutes or until hot. Do NOT let the pan come to a boil.

Egg Noodles
Fill a large pot with water and follow the package directions to cook. If the noodles are done before the Stroganoff, drain them in a colander and set the pot or lid on top of the noodles to keep them warm.

REMEMBER: all noodles/pasta can easily be re-warmed by running hot water over them before serving.

To serve, scoop egg noodles into soup/salad bowls. Spoon hearty portions of Stroganoff over the noodles.

Leftovers are excellent. To reheat pour the Stroganoff into a saucepan add a little beef stock to thin it and warm through.

Tossed Salad
Lettuce from 2 different types torn into bite size pieces
Tomatoes sliced
Cucumber peeled and sliced thick
Green onion chopped include some of the green

Any and everything else in the fridge that appeals to you.

Combine all the dry ingredients into a large bowl. Cover with a damp paper towel and store in the fridge until ready to serve.

Your favorite bottled dressing or oil and vinegar work great with this hearty meal. Pour on a small amount of dressing and toss. Or, set a variety of bottled dressings on the table for everyone to help themselves.

I'll be back Monday. Until then...

Bon Appétit!

Sloane Taylor
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