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Nelsonian Beef Stroganov
Gourmet March 1986

Gourmet - One Year Subscription 

(An economical version using a less
expensive cut of beef)

2 tablespoons unsalted butter
1 1/2 pounds lean beef rump, cut
into 4- by 1/4-inch julienne strips
2 large onions, sliced thin
1 pound small mushrooms, sliced thin
2 cups canned beef broth
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons freshly grated nutmeg
1/2 teaspoon dried basil, crumbled
1 1/4 teaspoons salt
1 tablespoon cornstarch
2/3 cup sour cream
1 1/2 teaspoons snipped fresh chives or
minced fresh parsley leaves

In a large heavy skillet melt the butter over high heat until the foam sub-
sides and in it brown the beef, turning it often. Add the onions and cook
the mixture over moderate heat until the onions are softened. Add the mushrooms, the broth, the cayenne, the black pepper, nutmeg, basil,
and salt and simmer the mixture, uncovered, stirring occasionally, for
45 minutes, or until the beef is tender and the liquid is reduced to about
1/2 cup.
Dissolve the cornstarch in 1/4 cup water, stir the mixture into the beef
mixture, and simmer, stirring, for 1 minute. Remove the skillet from
the heat, stir in the sour cream, and transfer the Stroganov to a heated
serving dish. Garnish the dish with chives and serve it with rice or
[traditionally] buttered noodles. Serves 4 to 6.

Featured Archives Recipes:
Classic Beef Stroganoff
The Russian Tea Room's Beef Stroganov
Gigi's Hamburger Stroganoff
Stroganoff Casserole with Spinach


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