Once again, a very kind blogger has come to my rescue with a great guest post. Sawsan, AKA The Food Doctor, from Chef in Disguise has written a great guest post. Chef in Disguise is full of wonderful recipes from around the world, and most come with stories of family and friendship. It’s a pleasure to read, and I’m so glad Sawsan has taken the time to share this post here!
The Food Doctor
Beef stroganoff to me is more than tender strips of beef and mushroom cooked in a cream sauce. It comes with a set of memories. It is one of the first dishes that “converted” my husband to a mushroom lover (though he still wouldn’t admit it). You see, my husband had a long list of things he wouldn’t even try, mushrooms were on the top of the list followed by okra, eggplant and red beans to name a few.
I personally loved mushrooms and was not ready to omit it from my menu without a fight.
I started making dishes with ingredients my husband loved and sneaking in the mushrooms, it didn’t work at first but slowly and I mean SLOWLY things began to change. Straganoff was actually the first dish (that contains mushrooms) that huzz asked me to make.
You can make this with cooking cream instead of my version with stock and heavy cream but I find mine slightly lighter. I love the addition of oregano, I think it does beautifully with both mushroom and beef. If you have never tried the oregano mushroom before, I urge you to give it a try but if you have something against oregano please feel free to omit it. It is entirely optional.
I usually serve stroganoff with rice or pasta (fettucini is my favorite) but I know people who love it with noodles, fries or a good slice of bread. It is entirely up to your taste .
250 gm Beef cut into strips
2-3 tablespoons vinegar
1 tablespoon butter
2 tablespoons olive oil
1 can of mushrooms (you can use fresh)
1 onion chopped
1 tablespoons flour
3 cups chicken stock
1 teaspoon mustard
1 tablespoon soya sauce
125 gm heavy cream
1 tablespoon dried oregano
Add the vinegar to the beef, toss to coat and set aside (This will tenderize the meat and add a hint of sourness)
Melt the butter and then add the olive oil to the pan.
Drain the beef strips season with salt and pepper,add them to the pan and stir occasionally for 5 minutes.
Push the meat to one side of the pan, add the onions to the empty space.
Stir the onions occasionally for 2 minutes then add the mushrooms, saute for 5 minutes
Add the flour and stir till it begins to change color to slight golden, add the chicken stock , allow to come to gentle boil .
Add the mustard, soya sauce and oregano then lower the heat stirring occasionally.
When the mix starts to thicken,add the heavy cream and stir to combine, cook for 5-7 minutes.