Sunday, November 11, 2012


My local MegaLoMart usually offers a meat item they call Carne Asada. What they mean is of course the thin-sliced meat people would season with chile molido and lime to make the product that would then go into tacos, burritos and so forth.

It occurred to me that this meat could be used to make Stroganoff. I had mushrooms but no sour cream. Casting about for a solution, I decided to make a bechamel in place of the sour cream and it worked like a charm. Here's how I did it:

I cut about 1 pound of the thin carne asada steaks lengthwise and then crosswise into small pieces. Seasoned with some salt and pepper and then browned it over fairly high heat. Removed from heat and set aside.

Cut an onion into fairly small dice and sweat them over pretty low heat until soft and translucent. Add a minced clove of garlic and continue to cook for another minute or so. Place 8 ounces of sliced mushrooms in the pan, adding a tablespoon or so of butter if necessary to prevent sticking. Cook over medium heat until liquid has been released and cooked away and set aside.

In the same pan, melt 2 tablespoons of butter and stir in 2 tablespoons of flour. Cook over low to medium heat, stirring constantly, until flour is somewhat browned. Whisk in 2 cups of milk and continue to stir until thickened. Add 1-2 teaspoons of Dijon mustard and a teaspoon or so of Worcestershire sauce, or to taste. Return mushrooms, onion and meat to the pan until all is warmed through.

Serve over hot noodles and top with chopped Italian parsley, if desired. Serves 4.

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