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Bellerby's Stroganoff
And now, as they say, for something completely different: a recipe which uses dried
soup, canned soup, and catsup. We usually don't endorse (or confess to) such shortcuts,
but we have made an exception here because the results have been so consistently tasty and
the time and energy saved so substantial.
The recipe's source is a first-rate cook and lover of fine foods, Linda Bellerby, who
is also a former neighbor, a long-time and cherished friend, and a workaholic of world
class proportions. An occasional shortcut is probably the price one pays to have it all.
| 1/2 c. all-purpose flour |
salt and freshly ground black pepper to taste |
| 2 garlic cloves, finely minced |
2 lbs. round or sirloin steak, cut in 1/2 inch cubes |
| 4 T. vegetable oil |
1/2 package Lipton onion soup mix |
| 1 can cream of mushroom soup |
2 c. dry white wine |
| 1 T. Worcestershire sauce |
3 T. catsup |
| 1 c. sour cream |
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- Season the flour with the salt, pepper, and garlic. Toss the beef in the seasoned flour.
- Heat the oil in a deep skillet or stew pot. Brown the beef in the oil, stirring
frequently. This will almost certainly require splitting the meat into two batches and a
lot of gentle energy applied to scraping the bottom of the pan.
- Add the soups, wine, Worcestershire sauce, and catsup. Cover the pot and simmer for an
hour.
- A few minutes before serving, add the sour cream. Re-heat the mix only briefly and
serve over your choice of egg noodles, couscous, or rice.
6 servings
Source: Linda Bellerby
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