With a full-fledged fall chill in the air, there are few things as tempting as a good book, a soft blanket and a roaring fire. This recipe for beef stroganoff, however, comes close.
While the dish might taste as if it were tended to by loving hands for several hours, it actually is prepared and cooked in less than 30 minutes.
The cookbook “Le Cordon Bleu Quick and Easy” ($24.98), featuring recipes by 80 master chefs from Le Cordon Bleu cooking schools around the world, suggests serving the beef with rice and a salad of mixed greens tossed with vinaigrette.
Beef stroganoff
8ounces beef fillet or boneless sirloin
1large shallot or 1 small onion
1small garlic clove
2tablespoons butter
1rounded teaspoon paprika
2tablespoons sunflower oil
Salt and freshly ground black pepper
To serve:
2/3cup sour cream
1dill pickle, cut into thin strips
1-2tablespoons finely chopped fresh Italian parsley
Trim the meat of any fat and sinew, then cut it into strips about 1 1/2 inches long and 1/4 inch thick. Finely chop the shallot or onion. Crush the garlic.
Melt the butter in a skillet, add the shallot or onion and cook over low heat for 5-7 minutes until soft and translucent. Stir in the garlic and paprika. Cook for 1 minute, stirring. Remove the mixture from the pan and set aside.
Add the oil to the pan and heat it over high heat. When it sizzles, add the beef and toss for 2-3 minutes until the beef is sealed and lightly browned. Stir in the shallot mixture and salt and pepper to taste and heat through, stirring.
Swirl in the sour cream and serve immediately, topped with the pickle strips and parsley.
Makes two servings.
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