A Locavore Takes Over Classic Recipes—Part 1

Beef Stroganoff

Got about two pounds of stew beef from the Amish meat market.  Though not considered organic, and not always grass-fed, the Amish cows are hormone-free, and are fed grain that has not been treated with chemicals, and are allowed to pasture where possible.  When I unwrap it at home, the color tells me all I need to know about the nutritional content.  I also suspect that I’ll have two pounds of meat when I’m done cooking it, not a pound of meat and a pound of water like the product that comes from the grocery store.

Greg is one of my favorite vendors from the summer Farmer’s Market in Urbana.  He drives about two hours each way to bring us treasures from his farm and greenhouses, and he’s the only market vendor I know who grows oyster mushrooms.  They are sold by the pound, and are huge, beautiful, and flavorful.  After the market ends in December, Greg calls every other week to take my order over the phone, and delivers out of his van in an alley in Urbana.  It feels slightly like a drug deal, but I always come home with an interesting variety of frozen fruits and fresh vegetables for the coming week.  This past week I got a pound of the mushrooms and some onions that ensure a good cry when you chop them.

So….here’s the best slow cooker beef stroganoff I can offer:

Put 2 pounds of stew beef (thawed, if frozen) in the slow cooker.  Break the pieces apart and mix with a finely chopped onion (I used a very large strong-flavored onion, which made about a cup chopped; more can be used if needed).  Add ¼ cup of unbleached white flour, and coat the pieces.  Boil 2 ½ cups of vegetable stock, or use veggie bouillon.  Add 3 tablespoons of Worcestershire sauce (I’m a big fan).  Usually I would sauté some mushrooms before adding them, but these beautiful oyster mushrooms I just cut up small, and allow the flavor to ripen while cooking.  They also can be a bit tough when just sautéed, so simmering in the slow cooker allows them to get tender.  I add the veggie stock, Worcestershire, and mushrooms (about ¾ pound), stir it up, then sprinkle a healthy teaspoon of dried thyme over the top.  A recipe I got from a friend says 5 hours on high, but I know my slow cooker is a little lower on heat, so I’ll up that about a half an hour, keeping a close eye on the finished product.

Just before you’re ready to serve, stir in a cup of sour cream.  If you use noodles, remember to allow 40-50 minutes to cook the big, fat Amish kind.  My mom used to put beef stroganoff over rice instead, and I really like that too.  Brown rice marries well with the mushroom flavors, but also requires 40-50 minutes. If you’re slow cooking to save time, my recommendation is to make the rice or noodles the night before and reheat in the microwave before serving.  Don’t forget a green vegetable!  My faves for beef stroganoff are plain steamed broccoli or a simple green salad with winter greens and a shallot vinaigrette*.

*Shallot Vinaigrette

Maille mustard—two parts

Champagne or white wine vinegar—one part

Oil (sunflower, light olive, walnut, or other light-flavored oil)—three parts

Whip up the vinaigrette until it’s light and “fluffy”.  If it’s runny, add a bit more oil.  When it’s right, add salt and pepper to taste.  Finally, add one large or two small shallots, as finely minced as possible.  Store remainder in fridge, and take it out 30 minutes before serving.