Beef Stroganoff
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 pounds sirloin of beef
2 1/2 tablespoons flour
2 tablespoons butter
2 cups beef stock, reduced
1/2 cup sour cream
2 tablespoons tomato juice or paste (preferably paste)
3 tablespoons grated onion
3 tablespoons butter for sauteing
Cut beef into thin strips. Sprinkle freely with salt and pepper and let stand covered for 2 hours in a cool place. Make a roux by blending flour with butter over gentle heat until the mixture bubbles and is smooth. Make sure that it is a light brown (caramel) color. Graduallly stir in the beef stock and cook until mixture begins to thicken. Boil for 2 minutes and add the sour cream alternately with the tomato juice or the paste, stirring constantly. Simmer very gently without boiling for 1 minute. Brown the beef in 3 tablespoons butter with grated onion. When the meat is browned, pour the meat, onion, and butter into the sauce and taste for seasoning and simmer gently, or cook in double boiler over hot water for 20 minutes.
Author's note: I like to serve this dish over noodles with some finely chopped parsley sprinkled on top. Also you may want to add a few mushrooms - - JFK liked it that way.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 pounds sirloin of beef
2 1/2 tablespoons flour
2 tablespoons butter
2 cups beef stock, reduced
1/2 cup sour cream
2 tablespoons tomato juice or paste (preferably paste)
3 tablespoons grated onion
3 tablespoons butter for sauteing
Cut beef into thin strips. Sprinkle freely with salt and pepper and let stand covered for 2 hours in a cool place. Make a roux by blending flour with butter over gentle heat until the mixture bubbles and is smooth. Make sure that it is a light brown (caramel) color. Graduallly stir in the beef stock and cook until mixture begins to thicken. Boil for 2 minutes and add the sour cream alternately with the tomato juice or the paste, stirring constantly. Simmer very gently without boiling for 1 minute. Brown the beef in 3 tablespoons butter with grated onion. When the meat is browned, pour the meat, onion, and butter into the sauce and taste for seasoning and simmer gently, or cook in double boiler over hot water for 20 minutes.
Author's note: I like to serve this dish over noodles with some finely chopped parsley sprinkled on top. Also you may want to add a few mushrooms - - JFK liked it that way.
