When it comes to cooking, I tend to gravitate toward comfort foods and classic dishes, especially during the fall and winter.
Of course, healthy, wholesome ingredients are a must!
And the good news is you can have tasty, comforting meals that are also nourishing.
Here is one of my favorites—it’s a classic dish that you don’t see much anymore, but that’s a shame because it’s downright delicious.
Beef Stroganoff
Serves: 4
Ingredients:
- 1 lb. sirloin steak, sliced into thin strips
- 2 tablespoons tallow or lard
- 2 tablespoons butter
- 1 small onion, finely chopped
- 8 oz. sliced mushrooms
- 2 cloves garlic, chopped
- 1 tablespoon flour
- 1 cup beef broth
- 3/4 cup heavy cream
- 1/4 cup sour cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon brown mustard
- Salt and pepper to taste
Directions:
Heat a Dutch oven over medium-high heat. Add the tallow or lard and once melted, add the beef strips, cooking for 1–2 minutes until just browned (don’t overcook). Remove to a plate and cover to keep warm.
Add butter, onion and sliced mushrooms to the pan. Sauté 4–5 minutes until onions are softened and mushroom liquid has evaporated. Add garlic and sauté 1 minute or until fragrant.
Add flour and cook, stirring constantly, for 1 minute. Pour in beef broth, scraping up any browned beef bits in the bottom of the pan. Stir in heavy cream and simmer for 1–2 minutes until slightly thickened.
Stir a few spoonfuls of the sauce into the sour cream to prevent it from curdling and then add it to the pan.
Stir in Worcestershire sauce, mustard and salt and pepper to taste. Continue simmering until sauce is thickened and creamy.
Add beef strips to the pan and cook for 1–2 minutes to heat through.
Serve over mashed or riced cauliflower. Pair with a fresh, colorful salad for a complete and satisfying meal.
Enjoy!
To your health,
Sherry Brescia
PS: Don’t be afraid of the tallow (or lard), butter, heavy cream and sour cream in this recipe. Dietary fats play important roles in the body, including helping maintain healthy cell membranes. Plus, they add tremendous flavor to any dish. If you do not have tallow or lard on hand, please feel free to substitute that portion with butter.
