Beef Strogonoff W/ Celery, Jerusalem Artichoke, And Lovage

  1. In hot melted butter, saute onion 3-4 minutes over medium high heat. Add celery and jerusalem artichoke and cook about 5-7 minutes,til they just give when pierced with a skewer. Remove mixture from pan. In same pan,over medium high heat, add butter, melt, and saute beef with s and p til it has released its fat and there is still some pink remaining.
  2. Tilting pan, remove fat with spoon or paper towels. Sprinkle beef w/ flour, stir well and cook a few minutes to cook out the raw flour taste; add dry sherry and cook down til little liquid remains.
  3. Add cayenne through tamari , stirring well.Taste and adjust seasonings. Add vegetables back in,with lovage. Simmer 20-30 minutes, partially covered, stirring occasionally.
  4. Mix in sour cream; taste and adjust as needed.* Simmer a few minutes, just til hot; serve immediately.(Do not let boil or sour cream will separate- ugh!)rnServe over al dente fettucini ,drained and well salted.
  5. *Notes: If more sherry is needed at this point, cook it down by 2/3 in a small pan over medium high heat, and add to the beef.
  6. Sliced and sauteed mushrooms also make a nice addition to this dish, added after the lovage.

yellow onion, stalks celery, jerusalem artichokes, ground beef chuck, kosher salt, lovage, flour, cocktail sherry, cayenne, worcestershire sauce, tamari, sour cream

Taken from food52.com/recipes/16478-beef-strogonoff-w-celery-jerusalem-artichoke-and-lovage (may not work)

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