:: Tak Cantik Tapi Sedap ::

More than any other given time of the year, monsoon season pulls me toward the kitchen. Maybe it's because so many of the things I love – the aroma of the spices, the cold chilly chunky meat out of the refrigerator, the sound of sizzling deep fried food -- feel synonymous with rain.

Since we have Daging Qurban flocking in the fridge I was thinking of doing something with it.  Beef Stroganoff is a perfect comfort food for the season.

I learn to cook western, from Mrs Kiffer our Alaskan next door neighbour, well actually Mommy did and I learnt most it from Mommy.  Beef Stroganoff is the family’s favourite.  It doesn’t look nice, the colour is quite dull but the taste is heavenly.  The beef, cut into hefty chunks, is flavorful, the mushrooms are tantalizing, the noodles are simple and delicious. 

I don't remember what cut of beef I used as I picked up what was available.  I think any cut that doesn't require long braising would work.

I googled out a little info about the background of the dish.  It was originally from Russia.  It has been around for several centuries, but it wasn't until the fifties that it became all the rage in the US.

Retro food strikes again!

This is how I prepared it. 

Half a kilo of beef (any cut would do but sirloin is preferable so they say)
Coarse salt and ground pepper
Corn Oil would be recommended, around 3 tbsp
1 onion, thinly sliced (you can add more if you’re into it but too much of onions would spoil the taste)
White mushrooms, sliced 1/2 inch thick or canned button mushrooms would do.  (But shitake is a no no.)
1 tbsp. mustard
1/2 cup sour cream
3 cups of beef broth (stock of sup tulang with some parsley, onions, carrots and celery)
Chopped fresh dill, for garnish (optional)
Egg noodles, cooked and kept warm (you can opt it with rice or any pasta of your likings.  It doesn’t really matter)
McCormick Dill for garnishing if you couldnt find the fresh one.

Slice beef into 2-inch-long strips. Season it with salt and pepper generously.  I normally put meet into a ziplock bag and shake it well to marinate before I cook it for about 2-3 hours.  Then you heat 2 tablespoons oil in a large skillet over high heat. Brown meat, about 1 minute per side; remove from skillet, and set aside.

In same skillet, heat remaining tablespoon oil over medium heat. You add onion; cook, stirring occasionally, until lightly browned about 5 mins. Add mushrooms, cover. Cook until just tender, less than 8 minutes. Add broth; simmer for less than 10 minutes.

Stir mustard into mushroom mixture in skillet. Put the beef back to skillet; cook over medium-low heat until heated through about a minute or so. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately over egg noodles. Garnish with dill.

Voila!!! Bon Appetit!