Beef stroganoff
Ingredients :
200 g. of spaghetti or fettucine
350 g. of parboiled beef brisket cut into 1/2″ x 1/2″ x 3″ strips
1 c. of cream
2 tbsps. of lemon (or kalamansi) juice
2 shallots (sibuyas tagalog), peeled and thinly sliced
2 pimientoes, cored, seeds removed and chopped coarsely
1-1/2 c. of thickly sliced fresh button mushrooms
1/2 c. of butter
salt and pepper
parsley for garnish
Cooking procedure :
Cook the spaghetti according to package directions. Drain. Transfer to a large bowl. Add 1/4 c. of butter and about 2 teaspoonfuls of chopped parsley. Toss until the butter melts, every noodle coated with butter and the parsley evenly distributed. Set aside and keep warm.
While the pasta cooks, make the sour cream. Pour the cream in a ceramic or glass bowl. Pour in two tablespoonfuls of lemon juice. Let stand without stirring the cream or moving the bowl for about 15 minutes or until curdled.
Melt the remaining butter in a saucepan. When hot, add the shallots and pimientoes, and cook over medium-low heat until soft. Turn up the heat to medium and add the mushrooms. Cook for about a minute and a half. Turn up the heat to medium-high and add the beef strips to the pan. Toss well. Season with salt and pepper. Turn down the heat to medium. Pour in the sour cream. Toss and simmer, covered, for five minutes.
Add the pasta to the beef mixture and toss well. Serve with bread and butter on the side.
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[...] my closest friends from the U.P. College of Law, Lisa and Ida, came over last Saturday. I prepared beef stroganoff for them and served it with pasta. Lisa brought a cake, with two candles, one for me and one for [...]
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Hi Connie,
pardon my ignorance.
- what do you mean by “parboiled”?
- as for the pimientos, i only know the ones that are canned. where can i find fresh ones? is there a different name to it? thanks a lot!
Link to definition of Parboil.
Pimientoes are smaller and sweeter bell peppers. They’re widely available in public markets and supermarkets.
hi ms. connie! i would like to ask for your advice. my friend and i are hosting a lunch. she picked out lasagna and chicken, bec they are her specialties. i originally wanted to bring chicken cordon bleu but it will be redundant. im thinking of making a pork version but i think it might end up dry. do you think beef stroganoff would pair well with my friend’s choices? do you have any suggestions on what i can cook?
hi ms connie,,i will try your recipe beef stew.tanong ko lang po kung ano yung chili pepper?
thnaks.