Tuesday, March 8, 2011

Stroganoff Sandwiches for Fat Tuesday!

Today is the day before Ash Wednesday, Fat Tuesday & while I can't throw all caution to the wind food-wise, I most certainly can make a tasty red-meat dinner! We tend to only eat it once a week anyway, so I planned wisely. I decided to make sandwiches because they make Stroganoff less stuffy & more fun & we can eat 'em watching tv if we like! But I smartened them up (or so I thought) by using sirloin. I served roasted cauliflower & broccoli on the side. Here's my variation:

Beef Stroganoff Sandwiches
  • 2 TBSp olive oil
  • 1 TBsp butter
  • 1 lb. thin sirloin, sliced into thin strips
  • S & P
  • 1/2 cup AP flour
  • 1 large shallot or 2 small shallots
  • 1 cup chicken or beef stock
  • 1/3 cup sour cream
  • 1/4 tsp lemon zest
  • 1 TBSp lemon juice
  • 2 TBSp freshly chopped dill
Heat the olive oil & butter in a large skillet on medium-high.

Sprinkle the sirloin strip w/ S & P then coat in flour, shaking off the excess flour. Add carefully to the hot oil/pan. Mince the shallot over the meat.  Cook meat 5 to 6 minutes, turning occasionally. Add the stock & cook until it thickens, about a minute. Then stir in the sour cream, lemon zest plus juice & the dill.

Serve in crusty, yummy French rolls with your preferred topping. Some suggestions: arugula or watercress. Or you can eat the sirloin over egg noodles.

Hubby & I were just "eh" on this one. Next time, I'll use angus ground beef over noodles. Or, serve it on smaller, less "bread-y" rolls. And, as you'll see directly below, it is NOT pretty looking! HA!

Not photogenic at all!
So Dreadful looking in pictures.

*Lishie tips- You can cut the sirloin into strips before or after cooking it. But, like I said, if you are going to make sandwiches, perhaps you should try 1 lb. of ground beef instead.

*Lishie facts- Fat Tuesday, or mardi gras, is a legal holiday in New Orleans, LA. It occurs 46 days before Easter, the day before Ash Wednesday.

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