Kao’s cooking with sour cream experiments continue (see Chicken & Mushrooms in Sour Cream), this time with a classic beef dish that claims to have roots from Russia, Beef Stroganoff. From as early as the 18th century, this dish has stood the test of time, having many permuations, from ones with mustard, to a Brazilian strain with tomatoes. Still, one thing remains constant—let there be Sour Cream!
I compared various recipes online but since a lot of them was for family sized servings, I decided to wing it, feeling brave after the previous experiment. Total success, served on top of mashed potatoes, even better. I plan to try this out again, next time with pasta, or maybe with rice. Either way, it looks like it will become a mealtime regular since I really feel like I struck gold with this. See? Even the photography conditions agreed with me!
â€¢ Smoked Salmon and Cream cheese rolls. Since we were out of romaine, I substituted iceberg lettuce. Not a good idea. Since iceberg lettuce is crisper, it was harder to roll and kept trying to unravel. Even the green onions refused to cooperate by staying put, probably because the lettuce was pushing against the onion ties.
â€¢ Apple quarters
â€¢ Cherry tomatoes
â€¢ Steamed asparagus spears
â€¢ Beef Stroganoff over mashed potatoes, for the win! I’m absolutely in love. Even my mom agreed that it’s good for bento. The mashed potatoes stayed fluffy despite sitting in the bento for hours. Tastewise, it was the perfect foil to the flavorful beef and mushrooms. The slight sourness was a nice kick, pleasantly breaking the monotony. Unlike pasta which tends to absorb sauce, the potatoes left the Stroganoff sufficiently sauced until lunchtime. Mmm-mmmm! I was so happy come lunchtime, smiling just like the cat that got the sour cream. 😀
Beef Stroganoff v. 3 July 2007
100 grams thinly sliced top round, sirloin, or tenderloin
half an onion, chopped
2 Tbsp butter
1/2 cup mushrooms, sliced
1 Tbsp sherry or cooking wine
3-4 Tbsp sour cream
1. slice the beef into thin strips.
2. Melt 1 Tbsp butter in a saucepan.
3. Saute the onions until soft, moving them constantly so it won’t burn. When soft, remove onions.
4. Add more butter in pan, then saute mushrooms until browned and done.
5. Add the beef, a few strips at a time.
6. Add salt, pepper, and sherry / cooking wine.
7. Saute until done.
8. Lower heat then add sour cream. Saute a bit more then remove from heat.
9. Serve over mashed potatoes, rice, pasta, or whatever starch you like.
Since the experiment yielded more than one bento serving, and my mom was pretty interested–how could you resist the delicious aroma?–I packed her a bento as well, albeit a slightly smaller one.