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Monday, April 4, 2011

Beef Stroganoff

Well, we did it. We made the plunge and started eating beef tonight. I bought some local organic beef sirloin tip from Caldwell Farms and made up some yummy beef stroganoff. I knew my boys would eat anything with sour cream, noodles and mushrooms. I was right! The meal went off without a hitch and all the plates were licked clean. We have decided to make Mondays our meat days (in direct juxtaposition of the typical meatless Monday menu's at many colleges). I think we'll stick to beef right now, but who knows in the future.

Serve this meal with a light salad of greens, apples and goat cheese tossed in a light balsamic vinaigrette, and a glass of Blueberry Wine from Blacksmith's Winery.

Beef Stroganoff
2 T butter
2 C beef, cubed
2 C mushrooms, sliced (I used white button, but use any type, or a mix of mushrooms)
1/2 red onion, sliced thin
4 cloves garlic, chopped
1 C stock
2 T flour
8 oz sour cream (or plain yogurt)
salt & pepper
1 t cinnamon or nutmeg (optional)

In a large skillet melt butter over medium heat. Add beef and saute 1-2 minutes until it starts to brown. Stir in onions and 2/3 C of the stock and simmer for about 10 minutes until beef is cooked through. Add mushrooms and garlic and a pinch of salt and cover for 5 minutes. Put remaining 2/3 C of stock and flour in a container and cover tightly the shake vigorously to mix. Add to meat and mushroom mixture and bring to a boil, stirring constantly. Boil for 1 minute, allowing sauce to thicken.

Remove from heat and add pepper, sour cream and cinnamon and mix thoroughly. Serve this over some egg noodles or rice. Adjust seasonings as desired.

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