food & dining
Beef Stroganoff Reinvisioned
KERI WHITE | SPECIAL TO THE JE
T Plateresca / iStock / Getty Images Plus
raditional versions of beef stroganoff mix
meat and dairy, so it would not be suitable
for kosher diners. However, I came across a
recipe that contained butter and sour cream in small
amounts. Many recipes call for a cup or more of sour cream,
to round out the sauce, but this recipe goes heavy on
beef stock and tomato paste. The fact that this version
only calls for 2 tablespoons suggested to me that a
nondairy sour cream or coconut cream would work
well here, and the recipe would not be impacted.

Most stew-type dishes require long braises on the
stove or in the oven, which make them less appealing
as spring arrives. But this one spends little time on
the stove, so it seems a bit more seasonal to me.

In addition, it includes leeks, parsley and chives, all
of which I associate with spring. I wouldn’t serve this
on a day that shoots up to 80 degrees, but on a cool
or rainy spring evening, this simple comfort meal
delivers. FREE ESTIMATES
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Beef Stroganoff
Serves 4
1½ tablespoons olive oil, divided
¾ pound top sirloin, cut into strips
1-inch wide and 2-inches long
Salt and pepper, to taste
1½ tablespoons margarine
2 leeks, white and light green
portions, cleaned and finely
chopped ½ pound mushrooms, sliced
2 teaspoons tomato paste
1 tablespoon all-purpose flour
1¼ cups beef stock
2-3 tablespoons nondairy sour
cream or coconut cream
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1-pound package egg noodles,
cooked according to package
directions, for serving
2 tablespoons each fresh parsley
and chives, finely chopped, for
garnish Pat the beef strips dry with paper
towels and season them with salt
and pepper.

In a large skillet over medium-high
heat, heat half of the olive oil. In
batches, sauté the beef strips in a sin-
gle layer for 1 minute per side. Do not
overcrowd the pan. At this point, the
meat should not be cooked through.

Transfer it to a bowl. Repeat with the
remaining oil and meat and set it aside.

In the same pan over medium
heat, melt the margarine. Add the
leeks and sauté them until lightly
browned and tender, about 5 min-
utes. Add the mushrooms and sauté
until browned, about 5 minutes
more. Season it with salt and pepper
to taste. Add more margarine if the
mixture is burning or seems dry.

Stir in the tomato paste, and cook
until well-blended, about 1 minute.

Sprinkle the flour over the vegeta-
bles and stir to incorporate.

Increase the heat to high, add the
stock and bring it to a boil, stirring
and scraping up the browned bits
from the pan. Boil it for 1 minute, then
reduce the heat to medium.

Return the meat to the pan along
with any accumulated juices and
cook just until the beef is cooked
through, about 5 minutes. Stir in
the nondairy sour cream or coconut
cream, mustard and lemon juice and
heat it until the sauce is warm.

Remove it from the heat, serve it
over egg noodles and garnish it with
fresh parsley and chives.

Spring Peas with Fresh Mint
Serves 4
These ingredients scream spring
to me, so putting them together to
round out this meal was a seasonally
delicious move. Fresh spring peas
are here for a short time, so if you
can get them, do, but frozen peas
are a perfectly good substitute.

2 scallions, white and green parts,
sliced 1 tablespoon oil
1 pound fresh or frozen peas
Salt and pepper to taste
2 tablespoons chopped fresh mint
Heat the oil in a medium skillet
with the scallions, salt and pepper.

Saute until soft and fragrant.

Add the peas and just enough
water to cover. Simmer them for 5
minutes until cooked but not mushy.

Drain. (Cook’s tip: Reserve this liq-
uid for another use such as soup or
sauce!) Add the mint, toss and serve. JE
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