Beef

Beef Strogonoff w/ Celery, Jerusalem Artichoke, and Lovage

by:
March  9, 2012
3.7
3 Ratings
  • Serves 4
Author Notes

Lovage imparts such a unique flavor and perfume to a dish and I think it holds a great affinity for jerusalem artichokes, celery and sherry. Beef, sour cream and noodles round out the rest of this comfort dish, a real favorite of ours in fall and winter. —LeBec Fin

What You'll Need
Ingredients
  • 8-10 ounces yellow onion, peeled and chopped
  • 2 stalks celery, peeled and sliced across into 1/4 " pieces
  • 1 1/2-2 cups jerusalem artichokes, washed but not peeled, sliced into 1/3 inch thick rounds and then cut in half again.
  • 2 pounds ground beef chuck, 85% lean
  • Kosher salt and fresh coarsely ground black pepper
  • 3-4 tablespoons chopped fresh lovage
  • 3 tablespoons All Purpose or white whole wheat flour
  • 1- 1 1/2 cups dry cocktail sherry
  • 1/4-1/2 teaspoons cayenne
  • 3 tablespoons worcestershire sauce
  • 3 tablespoons tamari (or Japanese soy sauce)
  • 1 cup sour cream
Directions
  1. In hot melted butter, saute onion 3-4 minutes over medium high heat. Add celery and jerusalem artichoke and cook about 5-7 minutes,til they just give when pierced with a skewer. Remove mixture from pan. In same pan,over medium high heat, add butter, melt, and saute beef with s and p til it has released its fat and there is still some pink remaining.
  2. Tilting pan, remove fat with spoon or paper towels. Sprinkle beef w/ flour, stir well and cook a few minutes to cook out the raw flour taste; add dry sherry and cook down til little liquid remains.
  3. Add cayenne through tamari , stirring well.Taste and adjust seasonings. Add vegetables back in,with lovage. Simmer 20-30 minutes, partially covered, stirring occasionally.
  4. Mix in sour cream; taste and adjust as needed.* Simmer a few minutes, just til hot; serve immediately.(Do not let boil or sour cream will separate- ugh!) Serve over al dente fettucini ,drained and well salted.
  5. *Notes: If more sherry is needed at this point, cook it down by 2/3 in a small pan over medium high heat, and add to the beef.
  6. Sliced and sauteed mushrooms also make a nice addition to this dish, added after the lovage.
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  • Kukla
    Kukla
  • LeBec Fin
    LeBec Fin
  • wssmom
    wssmom
  • gastronomic nomad
    gastronomic nomad
LeBec Fin
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

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8 Reviews

Kukla
Kukla April 26, 2013
This is such an intriguing recipe! I love Beef Stroganoff and your recipe is a very interesting spin, but most of all I am so glad that you are not only using but also growing one of my favorite herbs – Lovage (Leustean Frunze) in Romanian. Since we came to America, I was looking for this herb and always ask somebody who was coming or going for a visit to our country, to bring me dried Lovage. It really has a unique flavor and a special aroma and is a secret to the most delicious Romanian soups. Now Mindy, I would love to be your neighbor and have fresh lovage whenever I need it.
 
LeBec F.
LeBec F. April 27, 2013
I feel so foolish now; it never occurred to me that it might dry well! if mine comes back this year, I would be happy to send you some dried.just let me know.
 
Kukla
Kukla April 27, 2013
Thanks a million Mindy! A few months ago I found dried Lovage on Amazon and will be fine for some time. Thanks anyway; I'll be glad to know that your lovage came back.
 
gastronomic N.
gastronomic N. May 17, 2012
This is such a great unusual recipe! i've never eaten lovage actually. What can you compare it too?
 
LeBec F.
LeBec F. April 21, 2013
sorry i missed your query. to me, lovage tastes like a very pungent celery leaf w/ spicy and herbal overtones. very distinct.
 
LeBec F.
LeBec F. March 12, 2012
gee thx y'all! i hope my lovage comes back this spring; its flavor makes such a difference in this dish! it is perennial here in z.5, new england, btw.
 
LeBec F.
LeBec F. March 30, 2012
yay; I have Lovage! It actually survived this (mildest of winters ever) in pots on top of the ground (sent its roots right down through the drainage holes)! I'm psyched!
 
wssmom
wssmom March 12, 2012
In addition to the flavors, what I adore about this recipe is how simple it is! Nice work!