A long while ago, I read a book where the romance author included a southern recipe in the beginning of each chapter of her book. Recently, I saw one where the author included a mixed drink recipe. We all have to mention something about what our characters eat sometime in the book, even if they’re in a rush so I thought it would be fun to include a recipe for one of the meals my characters would eat.
At one time, I had included beef stroganoff as a meal Tessa Anderson prepares for Hunter Greymere on a cold wintry day in Temptation of the Wolf, debuting in September, but then opted for a hotter, spicier recipe I’ve always loved. I’ll share that later.
But here’s the background to my introduction to this delightful beef stroganoff dish initially. You know, every story has a story.
The first time I'd ever had beef stroganoff, my brother-in-law made it. He was a consummate chef in making fine dishes. From then on, I was hooked! But I didn't have his recipe so created my own that I've been making for years now.
The researcher in me at first wanted to know the origin of the meal before I shared it with everyone, thinking that it originally began in Sweden. So where did beef stroganoff truly originate?
And here’s the fun of research:
Some say that Russian Count Paul Stroganoff developed the dish in the 1800's. But others say, the French chef Charles Briere created it. The English served it much later, and the Americans even later than that. But much earlier in the 15th Century, the dish was served to King Matthias of Transylvania that sounded very similar to the beef stroganoff I make today with sour cream and beef strips. So, although I couldn’t relate it early on to my Scottish historical book, it looks as though I ought to include it in my vampire books! :)
However, werewolves and others will delight in it too.
For Cold Nights and Hot Dates--Mouth Watering Beef Stroganoff
by Terry Spear
4 oz fresh mushrooms
1 large onion
1 1/2 pounds beef round steak
(I use sirloin)
1 c water
1 tablespoon instant beef bouillon granules
1 tsp dry mustard
1/8 tsp pepper
1/2 tsp salt
2 tbsp cornstarch
1/4 c water
1 c sour cream
Cut up onion, steak, and mushrooms. Add to 1 c water in large frying pan. Add beef bouillon granules (can substitute 2 beef bouillon cubes) and the rest of the seasonings. Cook until meat, onions and mushrooms are tender.
Mix cornstarch with 1/4 cup water and once it's a liquid paste, add to the stroganoff mix. Cook over low until the sauce begins to thicken, then add sour cream. Once the sour cream is heated, serve over hot wide, curly noodles.
For a more healthy diet, use whole grain noodles. Also, a 1/4 cup of red wine can be added for a little different taste.
The best thing is it's quick, a great meal all in one, and leftovers are as delicious as the original meal!
Makes 4 (3/4 cup) servings
So, do you have a favorite special meal you like to serve on cold wintry nights for that special someone?