Beef Stroganoff

Do not underestimate this recipe. I realize putting ketchup in a recipe sounds terrifying, but the reaction at the dinner table was "What kind of wine did you use in this? It's wonderful."

Beef Stroganoff

Prep Time: 15 minutes

Cooking Time: 40 minutes

Serves: 6

Ingredients:

2 lbs beef tenderloin, cut into strips

4 tbsp butter

6 oz sliced mushrooms

1 pint beef stock

1 onion, minced

1/4 cup tomato ketchup

1/3 cup flour

2 cups low-fat sour cream

10 oz noodles (egg noodles are best)

2 tbsp butter

Substitutions:

beef tenderloin - chuck, cut into strips and simmered in stock for 4 hours (kim the foam that rises), reuse the stock in the recipe (much cheaper option)

Cooking:

Melt 4 tbsp butter in a saucepan and sautee mushrooms and garlic for about 5 minutes. Set aside.

In the same butter, brown the tenderloin. Reserve 2/3 cup stock, and pour the rest in the stock in with the meat, adding the onion and ketchup. Cover and simmer 15 minutes.

Thicken with Flour:

In a small bowl, add the cold reserved stock into the flour slowly, thoroughly mixing with a fork until it has been absorbed. Once all the lumps have been beaten out, add some of the warm stock, just a spoonful at a time, mixing again until smooth, until it is thinned out substantially, and add it to the beef mixture.

This is actually trickier than making a roux, but also much better for you. However, if you mess up and don't bring it up to temperature slowly enough, you will end up with dumplings in your beef stroganoff.

Bring to a boil:

Add the mushrooms, and increase to a boil, and keep it there one minute.Stir in sour cream, bring uo tp heat, and then remove from heat.

Cook your noodles:

Cook the noodles according to their directions. Toss with 2 tbsp butter, and then mix with beef mixture. Serve.

Chapter 19 : Russia

The frozen north of the world is poorly understood by the west, known for its dreary colors, and the eastern side of Europe and the north of Asia is hardly thought of as a major culinary center. But while it may lack South Asia's rich array of spices and Western Europe's intricate technique, the Russians assuredly know how to cook, making unique and delicious dishes from sour cream, parsley, cabbage, and potatoes.

Schi

Prep Time: 10 minutes
Cooking Time: 4 1/2 hours

Serves: 6

Ingredients:

2 lbs beef brisket, chopped into bite sized chunks

4 quarts stock

2 tbsp butter

2 onions, thinly sliced

1 head cabbage- quarted, cored and shredded

1 lb potatoes, peeled and diced

2 tomatoes- peeled, seeded, and chopped

salt and pepper to taste

Cooking:

Put the stock and brisket into a large pot and bring to a simmer. Skim off the foam that rises to the top. Simmer 3 to 4 hours.

In a seperate pan, add some oil and sautee the onions until they are translucent but not carmelized. Add the shredded cabbage and sautee another 5 minutes, or until wilted.

Add to the pot along with potatoes, tomatoes, salt, and pepper and simmer another 30 minutes, or until potatoes are soft.

Serve with rye bread and garnish with sour cream and dill.