Savor the Flavor

Stroganoff

Ingredients: 5 lbs. peppered steak, chicken, or tofu scramble 1 cup flour 2 tbsps. olive oil 8 cups chicken or vegetable stock 4 tbsps. ketchup 5 bay leaves

4 whole allspice berries 8 tbsp. unsalted butter 2 medium yellow onions 4 large portobello mushrooms

1 cup shitake mushrooms 1 cup button mushrooms 1 tbsp. olive oil 1 pint sour cream (if fasting substitute coconut milk) Salt and pepper to taste

Instructions: Rinse meat and pat dry. Dredge meat in flour. In a large cast iron skillet, heat olive oil and pan fry meat until brown on all sides. Meanwhile combine chicken stock and ketchup in large stock pot or Dutch oven and bring to a boil. Remove meat from the skillet, with tongs or slotted spoon. Place meat in pot with the stock. Stock should just cover the meat in the pot. Add more if necessary. Add bay leaves and all spice to pot. Simmer for 1 hour 30 min (if beef) to 30 minutes (if tofu or chicken). Skimming the top occasionally. In the same skillet. Melt butter. Add onions and cook over medium heat stirring until deep brown (about 10 minutes). Add mushrooms and sauté until fully cooked. Remove from heat and set aside. Remove 2 cups liquid into a medium bowl. Whisk in sour cream and cornstarch, return to the pot. Reduce heat simmer 10 minutes. Salt and pepper to taste. May be served over egg noodles. Or over sliced cabbage if making it during a fast.

Pani Christyn Dranginis

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