CWS4322
Chef Extraordinaire
Approx 1-1/2 lb round steak, cut into 1" cubes
seasoned flour for dredging (dry mustard, salt, pepper, a wee bit of allspice, a wee bit of ground cloves, about 1/2 tsp garlic powder and 1/2 tsp marjoram)
2 T seasoned flour for thickening
2 T bacon fat
1 smallish yellow onion (about the size of a tangerine)
2 T sherry or red wine
3 ice cubes of beef stock (1/2 c beef stock)
1 T red wine vinegar
2-3 tsp anchovy paste (or not)
1/2 c sour cream
2 T tomato paste
4-6 oz mushrooms
Zest of one lemon
Juice of 1/2 fresh lemon
Fresh parsley, minced
Directions (for an ancient Presto pressure cooker)
1. Heat pressure cooker. Add bacon fat.
2. Dredge beef cubes.
3. Add onion and mushrooms. Cook until onion is limp.
4. Add stock, anchovy paste, and red wine vinegar.
Put lid and regulator on. Set timer for 5 minutes. Heat on high until regulator is at 15. Lower heat to medium/medium low (whatever temp is needed to keep the regulator in the middle).
Remove from heat, cool in sink while running cold water on the side of the pressure cooker. Once the pressure is off, remove regulator and lid.
Add wine. Mix sour cream, 2 T flour, and tomato paste. Add to Stroganoff. Heat on medium (do not let it come to a boil, the sour cream will separate). Adjust seasonings (salt and pepper).
Serve over homemade egg noodles (or whatever) and sprinkle with fresh parsley, a bit of fresh lemon zest, and a squeeze of lemon juice.
3-4 servings.
seasoned flour for dredging (dry mustard, salt, pepper, a wee bit of allspice, a wee bit of ground cloves, about 1/2 tsp garlic powder and 1/2 tsp marjoram)
2 T seasoned flour for thickening
2 T bacon fat
1 smallish yellow onion (about the size of a tangerine)
2 T sherry or red wine
3 ice cubes of beef stock (1/2 c beef stock)
1 T red wine vinegar
2-3 tsp anchovy paste (or not)
1/2 c sour cream
2 T tomato paste
4-6 oz mushrooms
Zest of one lemon
Juice of 1/2 fresh lemon
Fresh parsley, minced
Directions (for an ancient Presto pressure cooker)
1. Heat pressure cooker. Add bacon fat.
2. Dredge beef cubes.
3. Add onion and mushrooms. Cook until onion is limp.
4. Add stock, anchovy paste, and red wine vinegar.
Put lid and regulator on. Set timer for 5 minutes. Heat on high until regulator is at 15. Lower heat to medium/medium low (whatever temp is needed to keep the regulator in the middle).
Remove from heat, cool in sink while running cold water on the side of the pressure cooker. Once the pressure is off, remove regulator and lid.
Add wine. Mix sour cream, 2 T flour, and tomato paste. Add to Stroganoff. Heat on medium (do not let it come to a boil, the sour cream will separate). Adjust seasonings (salt and pepper).
Serve over homemade egg noodles (or whatever) and sprinkle with fresh parsley, a bit of fresh lemon zest, and a squeeze of lemon juice.
3-4 servings.