My father passed away three years ago in June. Every year around this time I subconsciously have an urge to cook something that he enjoyed. Last year it was whipped cream with strawberry pie and the year before it was ribs. This year in memory of my Father, who was a big fan of Beef Stroganoff, I decided to share this recipe with all of you. My father would actually rate restaurants he visited depending on how good their Beef Stroganoff was. It didn’t matter what else they served to perfection, if their Beef Stroganoff didn’t measure up he wouldn’t ever return. Beef Stroganoff was invented for a Russian general, Count Pavel Stroganov, in the 1890s. It became popular in the U.S. in the 1950s from servicemen returning home after World War II. Beef Stroganoff is made of tender strips of beef and mushrooms cooked in a sour cream sauce served over noodles.
Here is a quick, Aroma rice cooker version for your next family meal. Maybe it will become one of your favorites as well to share with loved ones.
Makes 4 servings
Prep time: 15 min Cooking time: 15 min
1 lb of noodles, cooked and kept warm
1 lb beef tenderloin, sliced into thin strips
8 oz of mushrooms, sliced
2 shallots, chopped
3 tbsp of butter
1/4 cup of sherry
1/4 cup of beef broth
1 cup of sour cream
2 tsp of salt
1 tsp of pepper
1 tsp of parsley
1/4 tsp of nutmeg
Season the beef with salt and pepper. Set your rice cooker to the Sauté-Then-Simmer™ setting, add butter and brown your beef; you might have to do this in batches as to not crowd the pan. Remove the browned beef and then sauté the shallots and mushrooms until browned for about 4 minutes. Add sherry and cook for another 2 minutes. Add beef and broth and nutmeg and let simmer for 30 minutes. Then add sour cream and mix well. Place your warm noodles on a platter, pour the beef stroganoff on top and sprinkle with parsley before serving.
Over to You
What’s your version of beef stroganoff? Share and inspire us!