ストロガノフ
ビーフ・ストロガノフ
【材料】 (4-6 servings)
1 to 1 1/2 lb. beef for stroganoff or thinly sliced rib eye
2-3 cloves garlic, minced
4-5 Tbsp Lea & Perrin's sauce (Worcestershire sauce)
1 Tbsp oil
1 medium onion, sliced length wise
1 shallot (optional), minced
3 Tbsp butter
3-4 Tbsp flour
1 cup water
1/3-1/2 cup white wine
1 Tbsp bouillon granules (optional)
1/3-1/2 cup sour cream
salt & pepper
1 small can sliced mushrooms, reserve liquid (combine with water)
【調理法】
1. In a bowl, combine beef, minced garlic, Worcestershire sauce, salt and pepper and marinade for 10-15 minutes.
2. In a deep skillet, heat oil and sauté onions and shallots until translucent.
3. Add beef and sauté at medium high until browned; remove contents to a bowl.
4. To the same skillet, melt butter and add flour to make the roux. Using a whisk, sauté the mixture for a minute or two.
5. Gradually pour the water (+mushroom liquid) while mixing with whisk, until the mixture thickens and expands. Add wine and more water if still thick. Continue adding liquid until the texture becomes more like a thicker creme sauce.
6. Add sour creme, salt & pepper, bouillon granule, a dash of Worcestershire sauce, and mix well with whisk.
7. Add the mushrooms and heat through.
8. Add the onion/beef mixture at last, making sure the juices do not dilute the sauce too much. (use the juices as part of liquid to make sauce if you have a lot)
9. Heat thoroughly, season to taste, and serve over rice or mix with egg noodles. Sprinkle with parsley.
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