Yield > 1
Recipe
Ingredients :
3 tsp Butter
3 tsp Chopped onion
1 tsp Flour
1 1/2 cup Clearn beef soup or
consomme
1 cup Sour buttermilk
2 lb Lean stew meat or shoulder
Roast.
1/4 tsp Black pepper
1/4 tsp Salt
Method :
• "Beef Stroganoff was invented by Serge Stroganoff, a
court dook in the riegn of Catherine the Great of Russia.
Catherine was the daughter of the Duke of Anholt-zervst of
Prussia, born in 1729. She was a cruel despot and full of
personal vices but did a great deal to help Russian scientists,
writers and philopophers and to westernize Russia as much as
possible. She also encouraged Russain cooks such as
Stroganoff to adapt French cooking methods and also to create
new Russian dishes. She was a great woman for romancing
and during her more youthful days would have a different lover
every night or so.
• She had them killed for some trumped-up charge as she
tired of them.
• She died of heart failure in 1796 in the arms of her young
lover, Prince Platow Louboff at the age of 67. She certainly was
quite a woman."
• Take the beef stew meat or the roast and sice it up into
pieces as thin as you can or about 1/4" thick, ath the thickest.
The thinner the better. The pieces should not be more than
about 2" square. Salt and pepper the meat to taste. Put 3 level
T. of butter into a frying pan and 3 level T. of chopped onion.
Add the meat. Over a medium heat cook until the meat is
done.
• Make a sauce or gravy as follows. Put 2 level T. of butter
into a large frying pan and melt the butter until it just barely
starts to turn borown.
• Take off from the stove. Now add 1 3/4 level T. of flour
into the hot butter until the mixture forms a medium syrupy
consistency, not a thick paste. Remember not a thick paste.
Add more butter if necessary. Now add 1 1/2 c. of cold clear
beef soup or consumme and stir in well. Now place back onto
the stove and over a medium heat bring to a slow boil. Stir
continually. Now add one cup of sour buttermilk and stir in wel.
Be sure to use sour buttermilk not sour cream. Now pour the
meat, onion and butter sauce into the gravy and gently
simmer just enough so that it is well heated. Serve with
mashed potatoes or boiled white rice and dark bread.
• Note: To sour buttermilk simply cover a bowl of
buttermilk and let stand until it thickens.
• This recipe was often used with venison and bear meat as
well as beef. This meat must be sliced as thin as possible.
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