Beef Stroganoff A La Gail Zappa
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
39
Spice
50
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
5 tbsps
Olive Oil4 tbsps
Butter1 small
White Onion (finely chopped)1 tbsp
Tomato Paste1 cup
WaterDirections:
1
Cook rice per directions on package and leave on stove
2
Trim excess fat from meat, and cut meat in small chunks, thin or fat, your preference
3
Dredge meat in flour
4
Heat 2 to 3 tablespoons olive oil in heavy skillet over medium-high heat
5
Add the meat, in batches, and brown; do not cook through
6
It's easier to control the cooking if fewer pieces are in the skillet at 1 time
7
Remove meat and set aside
8
Leave remaining olive oil in skillet
9
In a separate skillet, melt 4 tablespoons butter over medium-high heat
10
Add mushrooms and saute until all the liquid is rendered
11
To the pan with the olive oil, add onions and garlic and saute until onions are glassy
12
Push to 1 side of pan
13
In the center of the pan, add 2 tablespoons of olive oil, and garlic salt, cracked pepper, and cayenne pepper, to taste
14
When heated through, add tomato paste, 1 tablespoon flour, and bouillon
15
Mash into a paste, then slowly add water while stirring constantly, taking care to smooth out lumps
16
All the while, keep stirring and add sherry
17
When you feel it is sufficiently "saucy", return the meat to the pan and cook through
18
Add the mushrooms and fold together
19
It is important to do all of this at the last moment before serving so that the meat is tender
20
Then add sour cream and serve immediately over rice