I’m sure you all have your holiday fruit cakes started, so we’ll take a dip into another comfort food from my childhood: beef stroganoff. I remember having this dish and my mother served it over noodles, although I liked my noodles plain and on the side. I also have a distinct memory of asking my mother to make stroganoff and of her telling me it was too fattening for us. I loved my mother’s cooking and it shows, heh.
I can confidently say that I’ve never used marjoram in the past, so maybe I’ll make this recipe and cross that spice off my “unused” list.
Beef Stroganoff (Bingham Collection)
1 1/2 lbs gr meat or steak
3 tbsp flour
1/2 tsp paprika
4 tbsp butter
1/2 c chopped onions
2 tsp dry mustard
1 (10 1/2 oz) can condensed bouillon
2 tsp Worcestershire sauce
1/2 pt sour cream
1/4 tsp marjoram
Trim fat from steak. Cut into 3″ strips. Dredge in flour & paprika. Melt 2 tbsp of the butter in large skillet or Dutch oven which can be covered & put in oven. Brown meat. Push meat to sides of pan, add remaining butter & saute onions til golden brown. Add remaining flour, bouillon, mustard, Worcestershire sauce & marjoram. Cover & place in oven. Bake at 400 for 50 min or til meat is tender. Remove & blend in sour cream. Heat over stove for 5 min. Serve over rice pilaf.