Bœuf Stroganoff without Panic

Description

full-fat, two-day recipe from the 1960s

Ingredients

• 1 tbsp parsley (chopped)
• 1 lb onion (sliced very fine)
• 2 lb top round (cut in narrow strips about the size of a little finger)
• 6 oz butter
• 1 tbsp mustard powder
• 1 tsp salt
• ¼ tsp black pepper
• 1 tbsp flour
• 1 cup sour cream
• 2 bay leaves

Instructions

1. Sauté the sliced onions slowly in 8 tablespoons butter until a light golden color, or for about 20 minutes.
2. Remove into a casserole.
3. Sauté the beef strips in 4 tablespoons butter, just long enough for them to turn gray and give out their juice.
4. Strain this juice over the onions and stir in the dry mustard, salt and pepper, and 1 tablespoon sour cream.
5. Bury in this the bay leaves and add the meat.
6. Mix well, place on low heat, cover and simmer very gently for 45 minutes, stirring lightly occasionally.
7. Remove from heat, cool and refrigerate overnight.
8. Fifteen minutes or so before serving, simmer again on a low flame until done (time depending on the quality of the meat).
9. Sprinkle with flour, stir well, then add 1 scant cup sour cream, and continue cooking on a very low flame, stirring constantly until well incorporated, but be careful not to allow it to actually boil.
10. Garnish with chopped parsley and serve with cooked broad or fine noodles.

Notes

To be started the day before serving.

Source

The Margaret Rudkin Pepperidge Farm Cookbook · 1963