What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Jackie Kennedy's Beef Stroganoff
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The trick to this recipe in the sauce: a roux with beef broth, sour cream, and tomato juice makes it extra rich and creamy. For the classic approach, serve over egg noodles.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 pounds boneless beef sirloin, cut in strips
salt and black pepper, to taste
4 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups beef broth
1/4 cup grated onion
3 tablespoons tomato juice or paste
1 cup sliced fresh mushrooms
1/2 cup sour cream
directions
Season the beef with salt and pepper and place in a covered container in the refrigerator for 2 hours.
Melt 3 tablespoons of the butter in a large skillet over medium-low heat. Whisk the flour into the melted butter and mix until bubbles form and the mixture is smooth. Slowly whisk in the beef broth. Stir constantly until the sauce thickens, about 5 minutes. Reduce the heat to low and let the sauce simmer.
Heat another skillet over medium-high heat. Add the remaining butter. When melted, add the beef and onion. Cook, stirring constantly, until the meat starts to brown. Transfer the meat mixture to the sauce.
Add the tomato juice and mushrooms (if using) to the stroganoff and let simmer on low heat for 15 minutes. Stir the sour cream into the liquid and let heat through (do not let it boil).
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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