Good question but yes, beef stroganoff in the summer. Actually I did not plan to have what even I consider a cold weather meal but I live in Florida and this time of the year we Floridians are always aware that tropical storms lurking in the Atlantic can become a hurricane at any moment.
I remember vividly the four hurricanes that hit my home state between mid-august and September of 2004 that wreaked havoc all across the state. One memory that sticks with me is the many residents in our community who experienced a long and protracted power outage. Our community banded together and those without power brought their defrosting meats, etc. and those with power donated side dishes, salads and desserts and had a wonderful community cookout.
Earlier this summer the northeast was hit with not only a heat wave but thunder storms that knocked out power to millions of people. My daughter Jennifer lost power for a week losing everything in her refrigerator-freezer and meat freezer. She lost hundreds of dollars of food. It was devastating.
Consequently, as soon as hurricane season starts again I start taking stock of what is in my freezer and clean it out and keep only a small amount of food in the freezer for the rest of hurricane season. I was down to two packages of meat this week; a package of cubed round steak and some chicken breasts. I chose the round steak because I also had a half cup of sour cream left over from another recipe and thought: now what can I do with these two ingredients? The first thing that came to mind was beef stroganoff. I love beef stroganoff and had not made it in a very long time and realized that I had never made it for Randy either.
This recipe came from my collection of Betty Crocker Step-by-Step recipes I bought way back in the 70’s. It became a family favorite. This recipe is easy and inexpensive to make. The original recipe called for beef stew meat but the round steak was fine although I must admit that I preferred the tenderness of the stew beef.
There have been so many variations created since its first inception in Russia back in the early 19th century and I have tried several but this one has remained my favorite. My favorite touches to this recipe are the addition of Worcestershire sauce and red pepper sauce. These two ingredients give the sauce just a little kick that I tend to like in my food.
As I mentioned this was the first time I had prepared this recipe for Randy and he usually does not tolerate spicy foods. I noticed that he took more than one serving so I asked what he thought of the meal. As he finished the last bite on his plate he said, “I loved it. I thought it was very creamy and the meat was really tender. To my tender little taste buds the spices were mild and made the sauce really tasty”. Now that was music to my ears!
2 Tablespoons flour
¼ teaspoon salt
1 ½ pounds beef stew meat, cut into ½ inch pieces
1 medium onion, chopped
1 clove garlic, finely chopped
3 Tablespoons shortening
¾ cup water
½ cup tomato sauce
1 can (4oz) mushroom stems and pieces, drained
1 Tablespoon instant beef bouillon
1 Tablespoon Worcestershire sauce
4 drops red pepper sauce
½ teaspoon salt
¼ teaspoon pepper
½ cup dairy sour cream
Hot cook noodles
Mix flour and salt; coat beef stew meat with flour mixture. Cook and stir onion and garlic in shortening in 10-inch skillet until onion is tender; remove from skillet. Cook and stir beef in same skillet until brown. Stir in onion, garlic, water, tomato sauce, mushrooms, instant bouillon, Worcestershire sauce, pepper sauce, salt and pepper. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. Stir in sour cream. Serve over noodles.
This recipe makes 6 servings.