Flying Dutchman Winery

[Innkeeper]

BEEF STROGANOFF: Only slightly modified from "Alice's Restaurant Cookbook", by Alice May Brock; circa 1969. Set off any bells and whistles? Came complete with a 45 rpm record by Arlo Guthrie inside the dust jacket.

2 Vidalia type onions chopped
Butter & olive oil in equal portions
1 lb Crimini mushrooms (caps only) sliced
1 lb Skirt steaks sliced 1/4" thick
Sweet paprika
1 pt Whole sour cream
1/4 C Pine nuts
1 whole Nutmeg freshly shaved/ground
Salt and pepper mill

Take a 10 inch ceramic or enameled skillet or saute pan, and cook onion in butter & oil till almost caramelized. Add sliced mushrooms and cook until soft. Remove to a warm bowl. Add more fat along with a liberal amount of paprika, turn up heat to high, and add the meat 8 or 10 slices at a time so they don't touch. Sear quickly on both sides, turning with tongs versus fork. When done put in bowl with veggies, and finish remaining meat. Over medium low heat deglaze with sour cream, not letting it boil. Return bowl full of onion, mushrooms, and meat with drippings; along with pine nuts, nutmeg, salt and pepper. Warm through. Serve over wide, thick, Pennsylvania Dutch type egg noodles or fresh lasagna cut into 1 inch pieces and cooked to order. Sprinkle with more paprika.

[This message has been edited by Innkeeper (edited 08-21-2000).]