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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
.
Yield: 12 cups
1/4 cup (1/2 stick) butter
1 tablespoon olive oil
1 onion, diced small
2 carrots, peeled and diced small
4 cups sliced fresh mushrooms (about 10 ounces)
1/4 cup all-purpose flour
5 cups beef broth
1 1/2 cups thinly sliced and diced cooked beef (see note)
1 cup red wine
Freshly ground black pepper
4 cups sour cream
1 large egg
About 3 cups cooked bow-tie noodles
1. In a large heavy pot, heat butter and olive oil over medium heat until melted and shimmery. Stir in onion, carrots and mushrooms, stirring to coat with fat. Cook until tender, stirring often.
2. Stir in flour; work out any floury lumps that form, then cook for a minute or two. Slowly stir in beef broth, a tablespoon at a time at first, incorporating each addition before adding another.
3. Stir in beef, wine and pepper. Heat just until soup begins to boil, then reduce heat to maintain a slow simmer.
4. In a large bowl, whisk together sour cream and egg. A tablespoon at a time, stir spoonfuls of hot soup (just the broth) into sour cream mixture until mixture is warm and quite liquid, then stir mixture into soup. (This prevents the sour cream from curdling.)
5. Heat soup but don't let it boil. Adjust seasoning to taste, and serve hot over noodles.
Note: You will need about 8 ounces cooked beef for this recipe. Leftover steak or roast beef or sliced beef from the deli work well.
Recipe from the Fountain on Locust adapted for home kitchens by the Post-Dispatch
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Beef Stroganoff soup at Fountain on Locust
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
.
Yield: 12 cups
1/4 cup (1/2 stick) butter
1 tablespoon olive oil
1 onion, diced small
2 carrots, peeled and diced small
4 cups sliced fresh mushrooms (about 10 ounces)
1/4 cup all-purpose flour
5 cups beef broth
1 1/2 cups thinly sliced and diced cooked beef (see note)
1 cup red wine
Freshly ground black pepper
4 cups sour cream
1 large egg
About 3 cups cooked bow-tie noodles
1. In a large heavy pot, heat butter and olive oil over medium heat until melted and shimmery. Stir in onion, carrots and mushrooms, stirring to coat with fat. Cook until tender, stirring often.
2. Stir in flour; work out any floury lumps that form, then cook for a minute or two. Slowly stir in beef broth, a tablespoon at a time at first, incorporating each addition before adding another.
3. Stir in beef, wine and pepper. Heat just until soup begins to boil, then reduce heat to maintain a slow simmer.
4. In a large bowl, whisk together sour cream and egg. A tablespoon at a time, stir spoonfuls of hot soup (just the broth) into sour cream mixture until mixture is warm and quite liquid, then stir mixture into soup. (This prevents the sour cream from curdling.)
5. Heat soup but don't let it boil. Adjust seasoning to taste, and serve hot over noodles.
Note: You will need about 8 ounces cooked beef for this recipe. Leftover steak or roast beef or sliced beef from the deli work well.
Recipe from the Fountain on Locust adapted for home kitchens by the Post-Dispatch
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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