Sous Chef offers recipe for stroganoff

Robin McDaniel
A quick and easy Beef Stroganoff dish is a hearty meal for the guys in your family. This example is made with ground chuck, but the stroganoff can be “dressed up” with tenderloin or top loin steak.

Photo by Robin McDaniel

A quick and easy Beef Stroganoff dish is a hearty meal for the guys in your family. This example is made with ground chuck, but the stroganoff can be “dressed up” with tenderloin or top loin steak.

Today’s In the Kitchen recipe comes at the request of a new friend through the cooperation of my stepson.

Once a week I enjoy going to Crossroads, a facility for young people run by the Blount County Children’s Home, to offer some basic cooking lessons. Since the residents get to eat what we prepare, I like to give the guys a chance to help with the menu when possible.

When I asked last week, Crossroads resident Leon was quick to respond: Beef Stroganoff.

Leon’s request reminded me that I have never shared this filling, guy-pleasing recipe with In the Kitchen readers, so I decided to make that our recipe for the week.

As an added bonus, my stepson, Kirk McDaniel, Jr., has just moved back to Maryville from Atlanta. Kirk worked first in Knoxville with Chef Jeremy Lynch at Cherokee Country Club and has more recently been sous chef at Atlanta’s Piedmont Driving Club. At the Piedmont Driving Club restaurant, Kirk was able to further gain valuable culinary experience, and he is a great cook.

Since the request was for stroganoff, I asked Kirk if he would share his recipe, which he was happy to do and renamed it Leon’s Beef Stroganoff, in honor of the person who requested the meal! Kirk may help us out next month with a special Valentine’s recipe as well.

Leon’s Beef Stroganoff

1 lb. ground chuck, beef tenderloin or top loin, cut into bite size pieces

1 small onion, chopped

1 tablespoon chopped garlic

1 5 ounce bottle A-1 steak sauce

2 Tbsp. butter

1 small jar sliced mushrooms

1 quart beef broth, thickened with 1 Tbsp. cornstarch dissolved in 1/4 cup water

1 cup sour cream

1 1-pound package egg noodles, prepared according to package directions

Brown beef and drain. Add beef, chopped onion, garlic and 1 tablespoon A-1 sauce in a saucepan. Cook over medium heat until the onions are transparent.

Add butter and mushrooms. Sauté until mushrooms are a golden brown. Add beef broth. Simmer approximately 15 to 20 minutes.

Finish by adding the rest of the small bottle of A-1 sauce and 1 cup sour cream.

Prepare egg noodles according to package directions. Spoon beef stroganoff over cooked egg noodles and serve.

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