Sep 15, 2006

Beef Stroganoff

I've been finding more and more justifications for having pasta everyday. Variety. Less calories. Ease of use. And just because... I love pasta. Fact is, I've been dining at The Old Spaghetti House for almost everyday in the past two weeks. (More about that, later.)

Anyhow, about a month ago (yes, yes, I've been blog silent...shush!) I made Beef Stroganoff (still part of my pasta series), for reasons I no longer remember, but more probably because that's what I wanted at the moment. :) Lesson here: Food bloggers ought to blog right away so that they not only share a recipe, but a story, too. :)


What's In It?

1/2 kg. spaghetti, cooked al dente
1/2 kg. beef sirloin, cut into strips
1 small can (about 1/2 cup) button mushrooms, sliced into strips
50g. butter (about a 1" x 1" x 1" cube) or 3 T garlic margarine
5 cloves garlic, minced (unnecessary if you're using garlic margarine)
2 medium onions, chopped finely
1 beef bouillon cube dissolved in
1/2 c hot water
1 c sour cream (or all purpose cream + 2 t vinegar or calamansi juice)
1/2 t mustard
salt and pepper to taste

Kitchen Conjugations:

Melt half of the butter or margarine over medium heat, then saute garlic and half of the onions until onions are soft and translucent. Add mushrooms and stir fry for one minute. Remove from heat. Melt the rest of the butter or margarine, saute the rest of the onions. Add in the beef and stir fry until beef loses its pinkish tint. Add in beef broth, salt and pepper. Boil then simmer until beef is done.

Stir in the mushrooms and onions, simmer for 30 seconds then stir in sour cream and mustard. Serve over cooked pasta (spaghetti, fetuccine or tagliatelle) or steamed rice.