Rev 0.10, last revised: 20-May-08
This classic beef dish is supposedly named after Count Stroganoff, a nineteenth-century Russian diplomat and scion of a wealthy family that owned vast tracts of land and salt refineries in the Urals and later led the conquest of Siberia. It was Count Stroganoff who popularized this family dish throughout Europe. Serves 8-10.
NB: This recipe is still in process...steal at your own peril...
Cut meat into small, bite-sized chunks. Sprinkle meat with salt and pepper. Melt ½ the butter and add about ½ the olive oil in a suitable pan. Add meat chunks, brown lightly on all sides. Don't crowd them, do them in shifts. Remove meat to a holding container. If using chewier, less expensive cuts of meat, put the meat in a pot, add the 2-cups of water and simmer until tender (45 min. - an hour or so).
Add the rest of the butter and olive oil to the pan. Add the onions, and a few moments later, add the garlic. Cook until transparent and very lightly colored. Blend in flour, continue to heat and stir until flour mixture just starts to turn yellow. Gradually stir in beef broth from the simmering process above, stirring and cooking until thickened and smooth.
Combine the meat and onions, and the sauce into a vessel large enough to hold it all. Bring to a gentle simmer. Cover and cook on low for 10 minutes. Turn off heat. Stir in sour cream and allow to heat through.
Serve over buttered noodles or rice, braised green beans w/almonds, with a crisp salad, and a cellar cool beer.