This is an excellent old cookbook, by the way.
"Many recipes for this popular dish call for round steak and for considerably longer cooking than this one. This is truly a gourmet dish, a perfect choice for a party." —Casserole Treasury from Lousene Rousseau Brunner (1964)
"Serve with fluffy hot rice or plain boiled wild rice, buttered green peas, and a tossed salad of mixed greens, along with plenty of garlic bread with sesame seeds."
GOURMET BEEF STROGANOFF
Serves 6
2 lb fillet of beef, sliced as thin as possible and cut into strips or squares, salted, let stood "a couple of hours in the refrigerator before you need it"
5 Tbsp butter
2 Tbsp flour
2 C consommé (preferably homemade—see recipes in Basics section)
½ C sour cream
2 Tbsp tomato paste
½ lb mushrooms, sliced
3 Tbsp onion, grated
Melt 2 Tbsp of the butter in a heavy skillet, blend in flour, let mixture cook "a moment," blend in consommé, and cook until mixture begins to thicken, stirring constantly. Strain into a lightly greased flame-proof casserole heavy enough to cook on top of stove. Stir in sour cream and tomato paste alternately over medium flame, stirring constantly. Meanwhile, sauté mushrooms slightly in remaining 3 Tbsp butter, then skim out and add to casserole. Quickly brown meat and onion very lightly in fat remaining in skillet, pour meat and onions into casserole, stir mixture just enough to blend, and simmer over the lowest possible flame for 20 minutes. "Do not overcook."
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