Easy Recipe Finder
Recipe Feeder
Chekov is very fond of mushrooms. As a result, his version of Beef Stroganov uses almost as much mushrooms as it does meat! The recipe he gave me will be enough for 6 to 8 people.
What you need:
INGREDIENTS:
4 tablespoons butter or margarine
1 Spanish onion, sliced thinly and the slices cut into quarters
1 pound fresh mushrooms washed and sliced
2 tablespoons flour
1 cup sour cream ( 1/2 pint)
1 1/4 pound filet mignon (beef fillet), sliced into thin strips about 2 inches
long
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
UTENSILS:
12-inch frypan with lid
3-quart bowl
What to do:
Melt 2 tablespoons of the butter in the frypan and fry the onions until they begin to brown. Add the mushrooms, reduce the heat, cover the pan and cook them until soft, stirring occasionally. Then transfer the cooked onions and mushrooms to the bowl, sprinkle the flour over them and mix it in thoroughly. Add the sour cream to this and let it stand while you fry the meat.
To fry the beef, melt the remaining 2 tablespoons butter in the pan, heat it until it begins to turn brown and add the sliced meat. Season with salt and pepper and cook at high heat until the meat is lightly browned. It should take about 5 minutes or a little longer, at about 400°-500°F. on a thermostat burner. Take the pan off the burner, add the onion-mushroom mixture, stirring thoroughly, and put it back on the stove to simmer for a few minutes at very low heat.
This may be served with rice and Uzbek Vegetables.
What you need:
INGREDIENTS:
4 tablespoons butter or margarine
1 Spanish onion, sliced thinly and the slices cut into quarters
1 pound fresh mushrooms washed and sliced
2 tablespoons flour
1 cup sour cream ( 1/2 pint)
1 1/4 pound filet mignon (beef fillet), sliced into thin strips about 2 inches
long
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
UTENSILS:
12-inch frypan with lid
3-quart bowl
What to do:
Melt 2 tablespoons of the butter in the frypan and fry the onions until they begin to brown. Add the mushrooms, reduce the heat, cover the pan and cook them until soft, stirring occasionally. Then transfer the cooked onions and mushrooms to the bowl, sprinkle the flour over them and mix it in thoroughly. Add the sour cream to this and let it stand while you fry the meat.
To fry the beef, melt the remaining 2 tablespoons butter in the pan, heat it until it begins to turn brown and add the sliced meat. Season with salt and pepper and cook at high heat until the meat is lightly browned. It should take about 5 minutes or a little longer, at about 400°-500°F. on a thermostat burner. Take the pan off the burner, add the onion-mushroom mixture, stirring thoroughly, and put it back on the stove to simmer for a few minutes at very low heat.
This may be served with rice and Uzbek Vegetables.
