Beef Strognaoff

Posted by Penny Moline on Wednesday, June 5, 2019 Under: Entree
Beef meat,10 pounds
Rosemary 1 1/2 t
Thyme 1 1/2 t
paprika 1/4 cup
Flour 1 lb
onion minced 1/2 qt
celery minced 1 cup
oil as needed
white wine 1/2 cup
Beef stock 1 1/4 gallon
Bay leaf 1 each
mushrooms 2 lbs
Sour cream 1/2 qt or to taste
Salt and pepper
Worcestershire sauce to taste

Combine meat, seasonings and flour
Add in onion and celery to mix
Heat oil in large skillet or roasting pan and saute meat mixture
Deglaze with wine
Add beef stock
Add bay leaf
Simmer, and allow to cook 1 1/2 hour or longer
remove bay leaf
Add mushrooms and cook until mushrooms are tender
Stir in sour cream before serving
Adjust seasonings

Serve over egg noodles

( You can sous vide the meat for several hours which makes it even more tender)
Thicken with a slurry or roux

In : Entree 

Next post: chicken Lombardy
Previous post: Cheese Sauce

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Beef Strognaoff

Posted by Penny Moline on Wednesday, June 5, 2019 Under: Entree
Beef meat,10 pounds
Rosemary 1 1/2 t
Thyme 1 1/2 t
paprika 1/4 cup
Flour 1 lb
onion minced 1/2 qt
celery minced 1 cup
oil as needed
white wine 1/2 cup
Beef stock 1 1/4 gallon
Bay leaf 1 each
mushrooms 2 lbs
Sour cream 1/2 qt or to taste
Salt and pepper
Worcestershire sauce to taste

Combine meat, seasonings and flour
Add in onion and celery to mix
Heat oil in large skillet or roasting pan and saute meat mixture
Deglaze with wine
Add beef stock
Add bay leaf
Simmer, and allow to cook 1 1/2 hour or longer
remove bay leaf
Add mushrooms and cook until mushrooms are tender
Stir in sour cream before serving
Adjust seasonings

Serve over egg noodles

( You can sous vide the meat for several hours which makes it even more tender)
Thicken with a slurry or roux

In : Entree 

Next post: chicken Lombardy
Previous post: Cheese Sauce

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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