1960s food redux: the missing Beef Stroganoff recipe
The following recipe was inadvertently omitted from Wednesday’s section cover story on 1960s food faves. We apologize for any inconvenience.
Beef Stroganoff MAKES 4 SERVINGS
5 tablespoons all-purpose flour, divided ½ teaspoon salt 1 pound beef tenderloin or sirloin steak, cut across the grain in ½-inch strips 5 tbsp butter, divided 1 cup mushrooms, thinly sliced ½ cup onion, chopped 1 clove garlic, minced 1 tbsp tomato paste 1 (10.5-ounce) can beef broth or beef consommé 1 cup sour cream or crème fraîche 2 tbsp sherry or cognac 3 cups egg noodles, cooked Paprika and parsley, for garnish
1. Combine 2 tablespoons of the flour and the salt. Dredge the meat in the flour mixture. Heat a large skillet, then add 2 tablespoons of the butter. When melted, add the beef strips and brown quickly on all sides. Add the mushrooms, onion and garlic, and cook 3 to 4 minutes until the onion is barely tender.
2. Remove the meat and mushrooms from the skillet. Add the remaining 3 tablespoons butter to the pan drippings. When melted, blend in the remaining 3 tablespoons flour and cook for 1 minute. Stir in the tomato paste and cook an additional 1 to 2 minutes.
3. Slowly pour in the broth. Cook, stirring constantly, until the mixture thickens. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Stir a little of the hot broth into the sour cream to prevent curdling, then stir in the sour cream mixture and sherry. Stir briefly. Heat through but do not let boil; just simmer a few minutes before serving.
4. Serve over hot, buttered noodles. Garnish with paprika and parsley, if desired.
Per serving: 662 calories; 40 grams fat; 20 g saturated fat; 180 milligrams cholesterol; 30 g protein; 41 g carbohydrate; 5 g sugar; 2 g fibre; 720 mg sodium; 95 mg calcium.
Adapted from “Better Homes and Gardens New Cookbook,” 1968.