Beef Strogonoff w/ Celery, Jerusalem Artichoke, and Lovage

By • March 9, 2012 • 9 Comments



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.LE BEC FIN

Serves 4

  • 8-10 ounces yellow onion, peeled and chopped
  • 2 stalks celery, peeled and sliced across into 1/4 " pieces
  • 1 1/2-2 cup 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 cup dry cocktail sherry
  • 1/4-1/2 teaspoon cayenne
  • 3 tablespoons worcestershire sauce
  • 3 tablespoons tamari (or Japanese soy sauce)
  • 1 cup sour cream
  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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Comments (9) Questions (0)

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over 1 year ago Kukla

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.

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over 1 year ago LE BEC FIN

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.

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over 1 year ago Kukla

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.

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about 2 years ago gastronomic nomad

This is such a great unusual recipe! i've never eaten lovage actually. What can you compare it too?

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over 1 year ago LE BEC FIN

sorry i missed your query. to me, lovage tastes like a very pungent celery leaf w/ spicy and herbal overtones. very distinct.

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over 2 years ago LE BEC FIN

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.

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over 2 years ago LE BEC FIN

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!

Me

over 2 years ago wssmom

In addition to the flavors, what I adore about this recipe is how simple it is! Nice work!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Wow, this sounds really good. Beef Stroganoff is under-appreciated it's such a great dish but you have taken this classic dish to a whole new level. Love the tamari and Lovage. Incredible!