A friend once asked me for my recipe for beef stroganoff. I think that was about a year ago… Well, better late than never, right?
Beef Stroganoff, a la Mudlark
2 Tbs extra virgin olive oil
8 oz. sliced baby portabella mushrooms
1 medium onion, chopped coarsely
1 lb stew beef or steak cut into cubes
1 can Campbell’s Beefy Mushroom soup
1/4 c. Sherry or white wine
1 large dollop of sour cream
Cooked rice, mashed potatoes, or egg noodles
Heat olive oil in large skillet. Add mushrooms and saute while you cut the onion (a couple minutes?), then add the onion. Saute until mushrooms give off their fluid and onion starts to become translucent. Add beef and cook over high heat 1-2 minutes, or until beef is mostly browned, stirring frequently. Lower heat and add soup and sherry. Cover and simmer 10-15 minutes. Stir in sour cream just before serving for maximum flavor. Serve over your choice of yummy, high carb starches – rice, mashed potatoes, or egg noodles. If you want to get all fancy and stuff add a fresh sprig of dill or parsley.
Now, if you think this is ‘authentic’ Russian stroganoff because once upon a time I lived in “Russia” and am therefore an expert in Russian cuisine, read this post. And note that neither Russians nor Moldovans would consider this authentic cuisine from their part of the world. True Russian stroganoff doesn’t have mushrooms, but it does have about a pound of butter and a few other things you won’t find in my version.