November 10, 2017
Warm up this #FoodFriday with this comforting combination of beef stroganoff and biscuits!
Both recipes are courtesy of “The Cookbook According to St. Paul’s,” a gem of a cookbook curated in 1979 by an organization then known as The Paulist Women’s Club* at St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles.
Sally’s Beef Stroganoff (Beef Stroganoff with Dill Weed)
1 ½ lb. sirloin steak, cut ½” thick and cubed
4 tbsp. butter
1 tsp. Spice Islands Mei Yen seasoning
¼ tsp. black pepper
¼ lb. fresh mushrooms, sliced or 1 can sliced mushrooms, drained
2 tsp. beef stock base
2 tsp. onion powder
2 cups hot water
2 tsp. arrowroot or flour
1 tbsp. cold water
½ cup sour cream
1 tsp. dill weed
1 12 oz. pkg. egg noodles, cooked according to package instructions, drained
Brown meat in butter, season with Mei Yen and pepper. Add mushrooms, stir fry for four to five minutes and remove from heat.
In saucepan, dissolve beef stick base and onion powder in hot water. Add ½ tsp. of dill weed to this mixture. Pour over meat and mushrooms. Cover and cook 15 minutes.
Mix arrowroot with cold water and stir into sauce. When sauce thickens, blend in sour cream (do not allow sauce to boil) and add remaining dill weed. Simmer on lowest heat.
Serve over drained noodles. Serves six.
Baking Powder Biscuits:
¼ cup flour, white or whole wheat
2 tsp. baking powder
½ tsp. salt
3 tbsp. shortening
½ cup milk
Stir together the flour, baking powder and salt. Cut in the shortening. Add the milk and stir to make a soft dough. Knead gently for 30 seconds on a floured board. Roll dough until ½” thick and cut into rounds. Bake on a cookie sheet at 450 degrees for 12 minutes. Serves four to five.
*Today, “The Paulist Women’s Club” is known as known as Parents Working for Children.
Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday!