Fridays

While in Memphis and "group dating" so to speak :), we went to TGI Fridays for lunch after church with a big group of friends one day and both chose the Beef Stroganoff. It was SO good! We both loved it. Ever since then, I've had that tidbit filed away.

When I looked for new recipes, I found one for Beef Stroganoff and decided it was something I just had to try one night for dinner. The first time I made it, it didn't turn out exactly as I had hoped for and I wasn't sure why. The second time I made it, I'd learned enough to realize the cut of meat I was using simply needed a longer time to cook on low heat before it would be suitably tender. 

On the second attempt, it turned out perfectly. YUM! 

Since I forgot to take a picture once I'd dished it out on our plates, you get a glimpse of leftovers in the Tupperware:

It was so rewarding to hear Matt tell me his beloved Grandma Belstra used to make Stroganoff. When I asked how mine measured up and he said it was just right, I couldn't have felt any better. 

You see, I've been pining for some family recipes from the Belstra sisters so I can make some of Grandma Belstra's recipes that Matt fondly remembers from childhood. Making this dish without assistance and finding out it brought back good, warm memories from home was exactly what I'd hoped to accomplish by making those dishes. 

Stroganoff is one dish I plan to continue making Matt and hopefully, our children one day. To give them good memories of home that make a connection with Matt's childhood, home and loved ones.
 
If you'd like to give it a try, here's the recipe: 

Beef Stroganoff

TIME: Prep: 30 min. Cook: 1 hr.  

Ingredients:

• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only) (I used diced white onion)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained (I used fresh)
• 1/3 cup sour cream
• 1/3 cup white wine (I used chicken broth)
• Salt to taste
• Ground black pepper to taste

Directions:

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender (it took more like 2 or 2.5 hours for the meat to be suitably tender).

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. Yield: 6-8 servings.

Note: My advice to those of you who are making dinner for two - buy a chuck roast, cut it in half or else cut about a pound of meat to use for the stroganoff and save the other 1.5 pounds or more for roast, potatoes and carrots in the crock pot. Just be sure to adjust the recipe for however much meat you use. Bon Appetit.