Beef Stroganoff, Coffee Cake

How long has it been since you had some really good beef stroganoff?
This is my all time favorite recipe.


The beef for this stew should be cut into 1" squares about 1/4" thick. You should use lean beef from the top round or top sirloin if it is in your budget. At the end of the cooking you add sour cream, but avoid boiling or the cream might curdle. The ingredients are as follows:

2 lbs lean beef sauted in 1/4 cup olive oil
1/2 lb of fresh mushrooms (sliced criminis from the produce dept. are great)
1/4 cup minced onion
2 tablespoons minced garlic
1/2 teaspoon dried sweet basil and oregano
3 tablespoons of flour (enough to soak up the juice after browning the beef)
4 cups of beef stock with 2 tbl spoons of crushed caraway seeds
1 cup of sour cream

After browning the beef in oil add mushrooms, onion, garlic and herbs to the pot. Saute 5 minutes more, flour until pasty and add the strained stock. Simmer slowly for 2 to 2 1/2 hrs until meat is tender. Turn off the flame and stir in the sour cream.
Serve over egg noodles. It's oh so goood!

It is time for this seasonal favorite of mine .

COFFEE CAKE

2 c. light brown sugar

2 c. flour

3/4 c. shortening

1 egg

2 tsp. vanilla

1 c. hot coffee

1 tsp. soda

Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take

out 1 cup for topping. Dissolve soda in hot coffee and add to the flour

mixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and

sprinkle on topping.

This is a thin batter. Bake at 325-350 degrees approximately 30 minutes.

Sprinkle with powdered sugar after baking.


This cake literally melts in your mouth!

About the Author

This article is presented by parmsplace and is reproduced from their food forum section. Bob Parmelee is now offering help with proof reading, freelance copywriting, editing, or help with research if you or anyone you know need some help. You may contact him at his email address.