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Chestnut Stroganoff




Source of Recipe


USDA-1970


Recipe Introduction


Servings 6


List of Ingredients




1 1/2 pounds beef sirloin steak, Cut in julienne strips

8 ounces fresh mushrooms, sliced (2 1/2 cups)

1/4 C chopped celery

2 medium onions, thinly sliced

1 garlic clove, finely chopped

1 T fat or oil

2 T butter or margarine

1 1/4 C beef broth

1/2 teaspoon salt

1/2 tsp paprika

4 T flour

1 C mashed chestnuts

1 T sherry

1 1/2 cups sour cream

3 cups hot cooked egg noodles




Recipe




1 Cut beef across grain into julienne strips.
2 Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3 Cook beef in same skillet until brown. Add the celery and cook 2 minutes. Stir in 1 cup of the broth, the salt and paprika. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4 Stir remaining 1/4 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Add chestnuts. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Cool a little and add sherry Serve over noodles rice or baked potato.

To prepare mashed chestnuts,
Cook 1 1/4 C shelled, blanched chestnuts in 1 1/4 C boiling water in a covered saucepan for about 30 minutes or until tender. drain and mash.