Meat Stroganoff
Usually made with Beef but I made it with Venison last evening. I wondered where this dish came from so went to Wikipedia and found out that it started as a Russian dish moving thru China to Hong Kong on to USA. You can find this dish all over the world now in different variations.
Beef Stroganoff or Beef Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
http://en.wikipedia.org/wiki/Beef_Stroganoff
This here is my American version which is a bit different than your traditional Russian version.
Recipe:
1lb. of meat, either burger or steak cubes, strips
1/2 large onion
Add seasoning of choice (I added a Monterrey Steak Seasoning)
Cook these together until cooked thru and let simmer
In a separate dish combine:
1 Can of Cream of Soup
1 Can of Water
3 Tbls of Flour
2 T. Catsup or Ketchup
1/2 C Sour Cream
Add this combo to your simmering meat....stirring often so it does not stick to bottom of pan, cook this until it is a thicker sauce not quite to the consistency of gravy and the other sign is the color of all the cream will completely change to a more yellow than white because of the meat juices.
Then serve on the top of any type of noodles or rice.
Copyright © 2014 M.E. Masterson All Photographs Copyright © 2014 M.E. Masterson
Beef Stroganoff or Beef Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
http://en.wikipedia.org/wiki/Beef_Stroganoff
This here is my American version which is a bit different than your traditional Russian version.
 |
| I used left over smoked venison |
Recipe:
1lb. of meat, either burger or steak cubes, strips
1/2 large onion
Add seasoning of choice (I added a Monterrey Steak Seasoning)
Cook these together until cooked thru and let simmer
1 Can of Cream of Soup
1 Can of Water
3 Tbls of Flour
2 T. Catsup or Ketchup
1/2 C Sour Cream
Add this combo to your simmering meat....stirring often so it does not stick to bottom of pan, cook this until it is a thicker sauce not quite to the consistency of gravy and the other sign is the color of all the cream will completely change to a more yellow than white because of the meat juices.
Copyright © 2014 M.E. Masterson All Photographs Copyright © 2014 M.E. Masterson
That looks delicious!
ReplyDeleteIt was very creamy! Wishing I had made more for tonite's supper....
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