East-meets-West stroganoff
Source of Recipe
Sobeys
List of Ingredients
1 medium-size onion
Vegetable oil
8 oz (250 g) pkg sliced button mushrooms, about 4 cups (1 L)
1/4 cup (50 mL) dry sherry or sake
2 tbsp (30 mL) cornstarch
10 oz (284 mL) can undiluted beef broth
1 to 2 tbsp (15 to 30 mL) hot chili-garlic sauce
1 tbsp (15 mL) soy sauce
1 lb (500 g) beef stir-fry strips or inside round, cut into thin bite-size strips
1/4 cup (50 mL) light sour cream
1/2 cup (125 mL) coarsely chopped fresh basil Recipe
1. Coarsely chop onion. Lightly coat a large, non-stick frying pan with oil and set over medium heat. When hot, add onion. Stir frequently until onion starts to soften, about 3 minutes. Add mushrooms and stir often until lightly browned, 3 to 5 minutes. While mushrooms are cooking, pour sherry into a bowl. Then whisk in cornstarch until dissolved and stir in broth and chili-garlic and soy sauces.
2. Remove mushrooms and onion to a small bowl. Increase heat to high. Add a little more oil to pan, then add beef strips. Stir often until no pink remains, 3 to 4 minutes. Stir cornstarch mixture, then add to pan. Stir almost continuously until sauce bubbles and thickens, 2 to 3 minutes. Return mushroom mixture to pan. Stir often until warmed through, 2 minutes. Remove from heat and stir in sour cream. Taste and add more chili-garlic sauce, if needed. Sprinkle with basil. Great with noodles.
Makes: 4 servings
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