February made me shiver
With every (student) paper I deliver…
Although it was probably unintentional, Don Mclean got the essence of a teacher’s February: grading. That’s why this week’s post is late. I spent my weekend commenting on essay drafts, so I missed my post deadline. (Its nice to have a gracious co-blogger who didn’t yell at me!) The upside of all the grading is that it left me wanting beef stroganov for dinner. And it reminded me that I hadn’t posted this recipe yet.
My mom made stroganov a lot when I was a kid, using the same recipe that her mother used. And let me say that it’s a dang good recipe. There’s a reason this one was passed down and has reached heirloom status. It was a staple in our house growing up, and it’s still one of my favorite dinners (although I’ve eaten it for breakfast on a number of occasions, too).
I’ve changed the dish slightly since I started making it myself: decreasing the oil, sour cream, and meat; increasing the amount of mushrooms; and substituting portabellos for the button mushrooms. Even with these changes, it still has a rich, meaty flavor. Good enough to getcha through February – and a stack of papers.
- 1 pound round steak, cut into thin strips or cubes
- 1/2 cup flour
- 1 tsp. paprika
- 3 tbs. olive oil
- 1 medium onion, chopped
- 1 pound baby bella mushrooms, washed and sliced
- 1 (10.5 oz) can beef consomme
- 1/2 cup water
- 1/2 tsp. dried thyme
- 1 tsp. oregano
- 1 bay leaf
- 3/4 cup sour cream
- 3 tbs. sherry
- Cooked rice or noodles (your preference)
- Stir together the flour and paprika in a medium bowl, and then toss the steak strips or cubes with the flour mixture.
- In a dutch oven or large skillet with high sides, heat the olive oil over medium-high heat. Add the steak and remaining flour, and brown the steak on all sides. Remove the meat to a plate and lower the heat to medium. Add the onion and stir until translucent. Add the mushrooms, beef consomme, water, thyme, oregano, and bay leaf. Return the beef to the pan. Simmer everything over low-medium heat for 45 minutes, stirring occasionally and scraping the bottom of the pan.
- Before serving, stir in the sour cream and sherry. This can be served over rice or noodles, whichever you prefer.