Sirloin Stroganoff with Herbed Potatoes

Sirloin Stroganoff with Herbed Potatoes

Our take on this old favourite is to add it to french fried potatoes which are wonderful in the rich gravy. 

Health Properties

Beef is thermally warming and essential for Canadian winters.  I eat mostly vegetarian, but not in wintertime.  Beef strengthens spleen-pancreas and builds blood, sinew and bones.  Potatoes also strengthen the splean-pancreas, and help neutralize body acids which reduces arthritis and rheumatism.  With the skins left on, potatoes are high in potassium.  Garlic and onions are high in sulfur and help remove toxins from the body while at the same time facilitating protein metabolism. With black pepper to stimulate digestion, strognoff is a great meal.  Mushrooms decrease the fat level in the blood and help reduce the heat-toxins from the rich western diet.  Thyme and rosemary are carminatives and help settle digestion.

Ingredients

500g sirloin steak

1 medium onion

2 tablespoons sunflower oil

3 cloves fresh garlic minced

½ teaspoon each fresh ground rosemary, thyme, rock salt and black pepper.

8 to 10 large mushrooms

½ green pepper deseeded

½ yellow pepper deseeded

250 ml fresh water

250 g sour cream

2 tablespoons flour

1 cup white wine

5 large potatoes

Instructions

1.     Slice beef into thin strips and brown in a heavy pan over medium heat.   Add the onions to the browned beef and sauté three or four minutes.  Grind thyme, rosemary, salt, and pepper in spice mill.  Mince garlic.  Add spices to the onion and beef and stir.

2.     Wash and slice mushrooms, and peppers.  Add to pan and sauté for a few minutes more.

3.     Sprinkle flour over ingredients in pan and stir so that it binds with the oils in the pan.  Add water and bring to a boil.  Immediately turn down heat and let simmer until the beef is cooked (about 20 minutes).

4.     Let the ingredients cool before adding sour cream to avoid curdling.  Add white wine and bring to serving temperature.

5.      Slice potatoes into sticks (leave the skins on) and soak in cold salted water.  Drain the potatoes pat dry with paper towel.  Coat with olive oil (4 tablespoons or so.)  Sprinkle with ground herbs (thyme, oregano, basil, etc).  Bake in a 400 degree oven for 45 minutes, turning once.

6.     Serve stroganoff on or beside the potatoes and pour yourself a nice glass of wine.