Beef Strogonoff w/ Celery, Jerusalem Artichoke, and Lovage
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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
- 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.
- 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.
- Add cayenne through tamari , stirring well.Taste and adjust seasonings. Add vegetables back in,with lovage. Simmer 20-30 minutes, partially covered, stirring occasionally.
- 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.
- *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.
- Sliced and sauteed mushrooms also make a nice addition to this dish, added after the lovage.
- This recipe was entered in the contest for Your Best Celery Recipe
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28 days 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.
28 days 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.
28 days 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.
about 1 year ago gastronomic nomad
This is such a great unusual recipe! i've never eaten lovage actually. What can you compare it too?
about 1 month 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.
about 1 year 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.
about 1 year 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!
about 1 year ago wssmom
In addition to the flavors, what I adore about this recipe is how simple it is! Nice work!
about 1 year 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!