OC_Boston_Bay_IHB
New member
I'm cooking my world famous stroganoff and figured it was time to share the recipe. Budget 4-5 hrs for prep + cook, and be prepared to overeat.
4 large onions
as much garlic as you can handle
3 lbs meat (sirloin works good)
1.5 sticks butter
1 bunch green onions
3 packages mushrooms, sliced
2 tbsp tomato paste
2 tbsp caraway seeds, soaked in 1/3 cup boiling water
2 beef bouillion cubes, dissolved in 3 1/2 cups water
2 tbsp paprika
salt and pepper to taste (be liberal)
1 cup fresh chopped parsley
1 container sour cream (regular size)
chop onions (green and white) and garlic.
Brown meat
Melt butter, and saut? onions, garlic and mushrooms for about 30 minutes (low to medium heat)
Add meat
Keep on low to medium heat until onions and mushrooms are saucy and have become one, probably an hour or more
Add tomato paste and paprika, stirring constantly
Add bouillion broth (all 3.5 cups)
Cover and simmer until virtually no liquid remains (a while)
When most liquid has been reduced, add sour cream and the strained caraway seed water, and resimmer until little liquid remains
Add parsley, stir, simmer on low heat for 5 minutes, then serve over rice or fettucine
4 large onions
as much garlic as you can handle
3 lbs meat (sirloin works good)
1.5 sticks butter
1 bunch green onions
3 packages mushrooms, sliced
2 tbsp tomato paste
2 tbsp caraway seeds, soaked in 1/3 cup boiling water
2 beef bouillion cubes, dissolved in 3 1/2 cups water
2 tbsp paprika
salt and pepper to taste (be liberal)
1 cup fresh chopped parsley
1 container sour cream (regular size)
chop onions (green and white) and garlic.
Brown meat
Melt butter, and saut? onions, garlic and mushrooms for about 30 minutes (low to medium heat)
Add meat
Keep on low to medium heat until onions and mushrooms are saucy and have become one, probably an hour or more
Add tomato paste and paprika, stirring constantly
Add bouillion broth (all 3.5 cups)
Cover and simmer until virtually no liquid remains (a while)
When most liquid has been reduced, add sour cream and the strained caraway seed water, and resimmer until little liquid remains
Add parsley, stir, simmer on low heat for 5 minutes, then serve over rice or fettucine