I’ve never made Beef Stroganoff from “scratch” – I have always used a packet mix and it has turned out just fine. But this morning I started thinking about exactly how I wanted to make this dish and how I wanted it to turn out. Now, somethings didn’t turn out quite as I hoped… I forgot to thaw out the beef and then I didn’t end up getting home until 7pm so that meant defrosting and simmering the meat would be too difficult. But I think dinner, ultimately turned out just fine.
Chopped onions and portobello mushrooms were sauteed in a little olive oil and then I added in the pre-cooked meatballs and let everything simmer.
Since I had never made stroganoff from scratch, I decided to check for a recipe and I knew this cookbook would have one. This is one of my Heart’s “bible” cookbooks – it is very old school and reliable.
The recipe called for 3T of sherry – I added significantly more but I knew I was going to let it simmer until my Heart got home from skiing and I wanted a proper reduction so that the base would be very rich.
The final reduction was exactly what I wanted – I added about 3/4 of a pint of non-fat sour cream. Served up on cooked long-grain rice, this recipe was a delicious and very satisfying conclusion to a very long day. Yum!