Beef Stroganoff was named after a 19th-century Russian
count, and was popular in the 1960s and 1970s. Instead of
the rice or noodles usually called for, it is delicious
spooned over toast.
Beef Stroganoff
(Makes 6 servings)
1 2-lb. (900-g) filet or tri-tip (triangle tip) of beef, cut
into 2 1/2 -in. (5.75-cm) strips Salt and black pepper to
taste 2 Tbsp. (30 ml) vegetable oil 2 large onions, chopped
3/4 lb. (350 g) fresh mushrooms, wiped clean and sliced 2
cup (500 ml) beef broth 1 1/2 cup (375 ml) sour cream 6
slices white bread, toasted
Sprinkle the meat with salt and pepper. Heat the vegetable
oil in a large heavy-bottomed saute pan, add the meat and
cook for just 1 minute over medium-high heat. Add onions and
cook, stirring often, over low heat for 4 to 5 minutes. Stir
in the mushrooms, then the beef broth, and reduce the heat
to a simmer. Simmer, stirring often, for 15 to 20 minutes,
until the meat is tender. Add more salt if needed. Stir the
sour cream briskly, then add to the beef mixture. Mix well
and allow the stroganoff to thoroughly heat through. Serve
at once over toast.
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