Beef Stroganoff - Giangi's Kitchen

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Beef Stroganoff

Published on February 21, 2010 | Beef, Veal and Lamb

Beef Stroganoff

Sunday night, and what a wonderful occasion to end the week-end in company of wonderful friends and family to share a relaxed meal before the hassle and bustle of the week ahead of us. Tonight we will have a few friends over for dinner to share a quiet family style dinner.
This version of Beef Stroganoff has been a long time favorite of ours. A bit different from all the versions available. However, quite light and very simple to make. The shoe string fries are just the perfect finishing touch, and the perfect occasion to use the Mandeline. The Lime peas, what can I say… you must try them…. The lime rind can be replaced with lemon without changing the taste.

So enjoy dinner and see you tomorrow.

Tonight’s Dinner February 21, 2010
Beef Stroganoff
Lime Peas in Tomatoes Cups
Fresh Fruits

4 tbsp. butter
2 tbsp. flour
1 tsp. dry mustard
1 cup rich bouillon
¼ cup sour cream
1 small yellow onion, peeled and thinly sliced
1 ½ lbs beef tenderloin, sliced into pieces 3” long x 1” wide x 1/8” thick
Salt and pepper
Vegetable oil
4 russet potatoes, peeled and sliced into 1/8” matchsticks
2 tbsp. chopped parsley

Melt 2 tbsp. of the butter in a small saucepan over medium heat. Add flour and dry mustard, and stir with a wooden spoon for 2 minutes. Gradually add bouillon, whisking constantly until thick, about 2 minutes. Stir in sour cream, remove from heat, and set aside.
Melt remaining 2 tbsp. of the butter in a large skillet over medium heat. Add onion, and cook until soft and lightly golden, about 5 minutes. Increase heat to high, add meat, and sauté until just cooked through 2-3 minutes. Reduce heat to low, add reserved sauce, and season to taste with salt and pepper. Cover to keep warm.
Meanwhile, pour oil into a deep medium pot to a depth of 1 ½ “, and heat over medium heat to 365° on a candy thermometer. Fry potatoes in batches until golden and crisp, about 3 minutes. Drain on paper towels: season to taste with salt while still warm.
Spoon Stroganoff onto a serving platter, and cover with a mound of jumbled stew potatoes. Garnish with parsley.

3 ripe Tomatoes
3 teaspoons unsalted butter
1 package (10-12 oz) frozen petite peas
¼ teaspoon sugar
½ teaspoon salt
fresh ground black pepper
1 teaspoon grated lime rind (or lemon rind if lime not available)
Juice of 1 lime
Additional Salt and Pepper for the cavity of the tomatoes (optional)

Cut the tomatoes in half crosswise and using a spoon hollow them out, being careful not to cut thru the skin, leaving a wall about ¼” thick. Arrange the tomatoes on a baking tray, hollow side up. I like to sprinkle some additional salt and fresh ground pepper at this point in the cavity of the tomatoes. Place them in a 180° oven for 10-15 minutes, just long enough to warm them through.
Heat the butter in a medium saucepan. When is hot, add the peas, sugar, salt and pepper. Cook for about 2 minutes, then add the lime rind, juice of the lime, toss to mix well and spoon the peas into the tomatoes cups. Serve immediately.

Serves 6

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