Dear Friends and Family,
In this week's FORK PLAY, due to the publisher's error, we sent you an incomplete recipe from Florence Fabricant's new book, Park Avenue Potluck Celebrations. Here is the corrected version.
Break an egg,
Gael
Beef Stroganoff in a New York Minute
Laura Harris
This is a favorite of my brother David, who was a pilot in the Marines. My mother made it for him when he returned from Iraq in the middle of summer, even though it is not a light summer dish. It's a delicious supper dish that's easy to make and can serve a crowd around holiday time.
Makes 6 servings
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
6 ounces white mushrooms, thinly sliced
1 pound ground sirloin
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups hot beef stock
Salt and freshly ground black pepper
2 teaspoons Dijon mustard
1 pound noodles or fettuccine
6 tablespoons sour cream
1 tablespoon minced fresh dill
Heat the oil in a skillet over medium heat. Add the onion and mushrooms and sauté until they barely start to brown. Add the meat and cook, breaking it up with a fork, until it has lost its pink color and is evenly crumbly.
Remove from the heat. Melt the butter in a medium saucepan over medium heat. Whisk in the flour, cook a minute or so, then gradually whisk in the stock to make a creamy sauce.
Season with salt and pepper and whisk in the mustard. Pour the sauce over the meat and mushroom mixture. Reheat briefly and check the seasoning again. Set aside.
Bring a large pot of salted water to a boil for the pasta. Cook
the noodles or fettuccine according to the package directions and
drain well. Place in a large warm bowl.
Reheat the meat mixture and fold in
the sour cream. Spoon the meat over the noodles, garnish with the dill, and
serve.
The difference between this recipe and traditional beef stroganoff
is that the latter is made with sliced beef, the tenderloin or
sirloin. Making it with ground beef is not only gentler on the wallet, it
is homier and simpler to prepare and overcooking is never an issue.
-FF
© Park Avenue Potluck Celebrations, Rizzoli New York, 2009
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Fork Play copyright Gael Greene 2009.
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