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Mon, 01 May 2006

Mom's French Stroganoff
While growing up, Mom's french-style stroganoff was one of my favorite meals to eat. I whipped some up from my Mom's recipe tonight. It was just as good as I remember. Delish.

I modified her recipe slightly (halved it, and then added a few things). But it is essentially my Mom's:

2 tbs butter
2 tbs flour
1 6-oz can tomato paste
½ cup sour cream
2 cup beef broth
½ onion, chopped
1 clove garlic, minced
½ lb New York or Round steak, cubed
1 tsp tarragon
olive oil
salt
pepper

Melt butter in 2-quart sauce pan. Add flour and cook until dark golden brown in color. Add tomato paste and sour cream; stir well. Add beef broth and bring to boil; then let simmer.

Meanwhile, in a 3-quart sauce pan brown onion and garlic in olive oil. Cook until onion is slightly translucent. Add steak and tarragon. Brown meat. Add sauce to onion/steak mix and simmer for 10 minutes. Add salt and pepper to taste. Serve over rice.

(Update Sun Oct 12 17:17:51 PDT 2008 // halved the butter and flour again per Mark)

:: Posted by rus on Mon, 01 May 2006 9:39 pm
:: Filed under /recipes/main_courses/meat

Comments

Re: Mom's French Stroganoff

Did you halve everything? Doesn't look like it...at least from my memory of making it a couple weeks ago.

When I make mom's recipe, the only thing I half is the butter.

:: Comment posted by Mark on Tue, 02 May 2006 07:04

Re: Mom's French Stroganoff

I halved the butter, flour, beef broth, onion, and steak. I left the tomato paste unchanged and increased the sour cream.

Additions include the garlic, tarragon, salt, and pepper. I considered adding some red wine vinegar but ultimately decided not to.

:: Comment posted by rus on Tue, 02 May 2006 07:15

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