Chestnut stroganoff
6 servings, about ¾ cup each
| Beef, boneless, tender, lean, cut in julienne strips | 1½ pounds |
| Fat or oil | 1 tablespoon |
| Butter or margarine | 2 tablespoons |
| Flour | 2 tablespoons |
| Onion salt | ½ teaspoon |
| Celery salt | ½ teaspoon |
| Paprika | ½ teaspoon |
| Salt | ¼ teaspoon |
| Beef bouillon or beef broth | 1¼ cups |
| Sour cream | ½ cup |
| Cooking sherry | 1 tablespoon, if desired |
| Chestnuts, cooked, mashed (see [note]) | 1 cup |
| Baked potatoes or cooked rice or noodles | As desired |
Lightly brown the meat in fat or oil in a frypan over moderate heat. Drain off any excess fat.
Melt butter or margarine in a saucepan. Blend in flour and seasonings.
Add bouillon or broth slowly, stirring constantly. Stir and cook until smooth and bubbly. Remove from heat.
Blend in sour cream, sherry, and chestnuts.
Add chestnut sauce to meat. Heat just until mixture bubbles, stirring constantly.
Serve over potatoes, rice, or noodles.
Note: To prepare mashed chestnuts: Cook 1¼ cups shelled, blanched chestnuts in 1¼ cups boiling water in a covered saucepan for about 30 minutes or until tender. Drain and mash.
Calories per serving: About 380 for stroganoff excluding potatoes, rice, or noodles.
VARIATION
Gourmet chestnut sauce.—Omit the meat. Serve sauce over cooked meat, potatoes, rice, or noodles. About 180 calories per serving of sauce, ⅓ cup each.