Southern Stroganoff

Beef stroganoff gets its name from the 19th century Russian Diplomat Count Paaul Stroganov. Here, I have added some great American Southern flare to the dish. Stroganoff is typically served over a bed of pasta and I like to serve it with a whole grain wheat thin spaghetti. You can also serve it over long-grain puffy rice if that is more your style.

Ingredients

• 1/3 cup flour
• 1 tsp paprika
• 1.5 lbs round steak, sliced into thin strips
• 4 tbsp butter
• 1 onion, chopped
• 1 garlic clove, minced (or a tablespoon of minced garlic from the can - it's easier)
• 8 oz white mushrooms
• 1 tbsp lemon juice
• 2 tbsp bourbon
• 3 tbsp tomato paste
• 1.5 cups sour cream
• salt and pepper
• 2 tbsp snipped fresh chives or snipped fresh scallions and some shaved Mahon (or similar) cheese, to garnish

Directions

1. Put the four and paprika in a resealable plastic bag along with salt and pepper to taste. Shake to mix, then add a few steak strips at a time and shake to coat.
2. Melt the butter in a large, heavy-bottom skillet over low heat. Add the onion and garlic and cook, stirring occasionally until softened. (About 5 minutes.)
3. Increase the heat to high, add the steak strips, and cook, stirring constantly, until browned all over.
4. Stir in the mushrooms, lemon juice, and bourbon, reduce the heat, and let simmer for 5 minutes.
5. Stir in the tomato paste and sour cream and adjust any seasoning, if necessary. Garnish and serve immiately over pasta.

This recipe was adapted from a Beef Stroganoff recipe in The Cook's Companion, but I like mine better.