Lee Hynes’ Boeuf Stroganoff Recipe

This wonderful recipe was sent in by Lee Hynes who also gave us that great Italian Tomato Pie recipe (see previous post Italian Tomato Pie). With MY kitchen skills it wasn’t as easy to make as she says, but thankfully my friend, Kim Moss, came over to assist. He’s a great cook and has owned his own catering business so he really knows what he’s doing (Kim used to write food pieces for the Santa Fe New Mexican, one of our local papers. I’m posting his bread recipe and tips soon, so watch for that). It wasn’t complicated, really, it just had steps that needed to be coordinated.

But I have to admit this dinner wouldn’t have turned out the way it did without Kim’s help. I realized that just cutting the meat into tender, thin pieces, with his good knives, was very important and something I definitely wouldn’t have known to do. And, trust me, my knives aren’t up to the task.

But it ended up being lots of fun and the dinner was scrumptious. As Kim said, “Comfort food.” And on that cold New Mexico night, indeed it was.

I want to thank you all, again, for sending these recipes. It’s quite a pleasant surprise to be back in the kitchen. My friends are nothing short of stunned.

I’ll be testing a quinoa salad recipe next, but for right now, I give you Lee Hynes’ fabulous Boeuf Stroganoff:

Boeuf Stroganoff

First we cooked the pasta to be drained, drizzled with olive oil and kept warm, stirring often. The olive oil is absorbed into the pasta.

Flour 1 1/2 lb beef strips (filet of beef, rump roast or stir fry meat—I used NY strip) by putting it in a bag with 1/2 C. flour and giving it a good shake. This is more flour than the 3 T. Lee recommended but we wanted to be sure there was enough and I was happy to throw the left over away. Kim also added salt and pepper to the flour.

Fry the meat in 2oz butter until golden (Kim used some canola oil mixed in with the butter and he fried the meat in batches)

Add 1 sliced onion (Kim removed the meat and sauteed the onions separately)

Add 1/2 cup sliced mushrooms (I used a whole pound—Kim removed the onions and cooked the mushrooms separately)

Combine the meat, onions and mushrooms

Add 8 oz. sour cream, heat through (I used more than this and also added some high quality heavy cream and some half and half–it may be an issue of altitude–things cook differently up here at 8100 feet and the sour cream alone was quite thick, but you’ll know)

This is wonderful and only 4 ingredients!

Serve with boiled potatoes, pasta or rice.

Kim thought a little fresh parsley would be a nice touch and we both added pepper at the table.

Bon appetit!

Love to you all,
Jeane

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