beef stroganoff

today i realized that good food that we all love and eat everywhere is full of things if most of us knew we would not eat so easily

online i found a recipe for beef stroganoff

and i will share it with everyone

do not get me wrong, it was delicious but knowing all the butter that went in it

it was hard to swallow.

i did not know that the dish i am used to eating is basically a product of so much butter and onions along with so many other ingredients.

cooking is a journey where the finish line is only hours or minutes away.

take pictures of what you cook because it disappears and becomes part of someone or you.

eating together brings people together

cooking for each other is an ingredient for love spells

cooking from your soul is an art form

measuring, tasting, stirring, and choosing your palette, you must have taste! literally

there is the recipe i found, enjoy this originally russian dish

Bon Appetite

Beef Stroganoff Recipe
Beef Recipe from Restaurant
Preparation time: 30 minutes. Serves 6.

Cooking Conversion Table

Ingredients:

12 ounces chopped onion

2 tablespoons minced garlic

24 ounces sliced mushrooms

1/4 cup olive oil

1/2 cup dry sherry

2 1/2 cups consomme' or beef stock

1 cup water

1/4 cup butter for roux

4-6 tablespoons flour for roux

2/3 pound of sour cream

2 pounds thinly sliced cooked beef strips

Sour cream for garnish, if desired (I like it rich)

Chopped parsley for garnish

1 pound fettuccine pasta (for buffet service I use Bow Tie or Farfalle so I don't have pasta flopping around when dishing up)

Instructions:

Heat a skillet or sauté pan over medium-low heat until hot

Sauté onions, mushrooms and garlic in olive oil until onions start to turn translucent

Add the sherry and cook 2 more minutes to incorporate flavor

Add Consomee' and water (or beef stock) and bring to a boil

In the meantime, cook the pasta according to the package directions (al dente') in four quarts of water in a stock pot and drain well

Pour back into the same pot it was cooked in and put on a burner that has been turned off to remove any moisture on the pasta (keep pasta warm)

Make the roux

Heat a small skillet or sauce pan over medium-low heat
When the pan is hot, melt the butter
Add the flour to the butter and stir with a wire whip or wooden spoon until the roux is smooth

Continue cooking 2 minutes and then slowly add the roux to the sauce while stirring until the sauce is the correct thickness

If you are serving the stroganoff immediately, add the cooked meat to the sauce and cook over medium heat until hot throughout

Remove the stroganoff from the heat and add the sour cream, stirring well

Put back on medium heat and cook a few minutes, but do not boil

Plate the pasta and ladle the sauce over and garnish with more sour cream and parsley