{"id":907,"date":"2010-08-10T10:04:05","date_gmt":"2010-08-10T10:04:05","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=907"},"modified":"2011-07-26T07:17:46","modified_gmt":"2011-07-25T23:17:46","slug":"beef-stroganoff-recipe","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2010\/08\/beef-stroganoff-recipe\/","title":{"rendered":"Beef Stroganoff &#8211; recipe"},"content":{"rendered":"<p>I had some steak and sour cream I had to use up, so I decided to make beef stroganoff based on this <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Beef-Stroganoff-102134\">epicurious.com recipe<\/a>. I made a few substitutions, most importantly sour cream for the whipped cream, and the results were excellent. Mika, however, did not like how sour it was, so if I make it again, I&#8217;d use whipped cream.<\/p>\n<p>Beef Stroganoff is usually served on egg noodles, I used whatever pasta shape I had around.<\/p>\n<p><strong>July 2011 Update<\/strong> I just made this dish again, this time using whipped cream and doubling the ingredients of the sauce.\u00a0 That was a good idea, as otherwise there wouldn&#8217;t be enough cream. The results were wonderful again, less sour than before. I&#8217;ll make it again (doubling the sauce from the recipe below)<\/p>\n<p><strong>Beef Stroganoff<\/strong><br \/>\n<em>Ingredients<\/em><\/p>\n<ul>\n<li>2 lbs steak<\/li>\n<li>salt to taste<\/li>\n<li>2 Tbsp. vegetable oil<\/li>\n<li>2 Tbsp. butter<\/li>\n<li>1\/2 onion or 1 large shallot, finely chopped<\/li>\n<li>8 oz button mushrooms, sliced<\/li>\n<li>1 cup beef broth<\/li>\n<li>2 Tbsp. cognac or brandy<\/li>\n<li>3\/4 cup sour cream or whipping cream<\/li>\n<li>1 Tbsp. Dijon mustard<\/li>\n<li>sprinkle of dried dill<\/li>\n<\/ul>\n<p><em>Directions<\/em><\/p>\n<p>Pat dry the meat and cut into thin, short strips. Sprinkle with salt.<\/p>\n<p>Heat the oil over high heat in a deep frying pan. Working in batches, add a layer of beef and cook on both sides until medium rare, about 1 minute per side. Remove beef and repeat with leftover beef. Remove beef, place in a plate, cover and set aside.<\/p>\n<p>Turn heat to medium-high and add 2 Tbsp. butter. Wait until it melts and add the chopped onion. Cook until tender.<\/p>\n<p>Add the mushroom slices, and saut\u00e9 until the mushrooms are soft and the liquid evaporates, around 12 minutes.<\/p>\n<p>Add the beef broth and stir. Add the brandy, stir and bring to a boil. Turn down the heat and simmer uncovered until the liquid thickens and coats the mushrooms &#8211; 10 to 15 minutes. Stir in the cream and mustard.<\/p>\n<p>Return the meat to the frying pan, as well as any liquid that accumulated on the plate. Mix and simmer over medium-low heat until the meat is warm, about 2 minutes.<\/p>\n<p>Sprinkle with dill and serve over pasta.<\/p>\n<p><a href=\"\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><br \/>\n<a href=\"\/food\/\">Marga&#8217;s Food Site<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I had some steak and sour cream I had to use up, so I decided to make beef stroganoff based on this epicurious.com recipe. I made a few substitutions, most importantly sour cream for the whipped cream, and the results were excellent. Mika, however, did not like how sour it was, so if I make [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[92,104,143],"class_list":["post-907","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-beef","tag-mushrooms","tag-stroganoff","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=907"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/907\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}