Artichokes Stroganoff Recipe
Would you like to taste the best ever Artichokes Stroganoff? The first taste of this delightful Artichokes Stroganoff from the European cuisine is enough to addict you to it for life! It is always prepared with vegetable as the key ingredient. I will prepare this Artichokes Stroganoff as Main Dish for a get-together I am soon going to host. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
2 cups sliced fresh mushrooms
1/4 cup chopped onion
6 tablespoons butter or margarine
1 1/2 pounds boneless beef chuck, cubed
1 1/2 cups beef broth
1 tablespoon chili sauce
1/4 teaspoon salt
Dash pepper
6 artichokes
1 cup dairy sour cream
2 tablespoons all-purpose flour
Directions
In medium skillet cook mushrooms and onion in 4 tablespoons of the butter till tender but not brown; remove from skillet.
In same skillet brown beef in remaining butter; stir in mushroom mixture, beef broth, chili sauce, salt, and pepper.
Cover; simmer till meat is tender, about 1 hour.
Meanwhile, with sharp knife cut off artichoke stems; slice off about 1 inch from top of each artichoke.
Remove and discard all coarse outer leaves.
Snip off sharp leaf tips with kitchen shears.
Place artichokes in boiling, salted water.
Cover and simmer till stalks are tender or leaves can easily be pulled from base, about 20 minutes.
Remove artichokes and invert to drain.
Using a melon-ball cutter or a sharp-edged spoon, thoroughly scoop out fuzzy choke and enough of the center leaves to make a generous hollow.
Set artichokes aside; keep warm.
Combine sour cream and flour.
Gradually blend some of the hot beef mixture into sour cream; return to skillet.
Cook and stir over low heat till thickened and hot; do not boil.
Spoon meat and mushroom mixture into artichokes.
To eat, tear off artichoke leaves; dip into sauce.
In same skillet brown beef in remaining butter; stir in mushroom mixture, beef broth, chili sauce, salt, and pepper.
Cover; simmer till meat is tender, about 1 hour.
Meanwhile, with sharp knife cut off artichoke stems; slice off about 1 inch from top of each artichoke.
Remove and discard all coarse outer leaves.
Snip off sharp leaf tips with kitchen shears.
Place artichokes in boiling, salted water.
Cover and simmer till stalks are tender or leaves can easily be pulled from base, about 20 minutes.
Remove artichokes and invert to drain.
Using a melon-ball cutter or a sharp-edged spoon, thoroughly scoop out fuzzy choke and enough of the center leaves to make a generous hollow.
Set artichokes aside; keep warm.
Combine sour cream and flour.
Gradually blend some of the hot beef mixture into sour cream; return to skillet.
Cook and stir over low heat till thickened and hot; do not boil.
Spoon meat and mushroom mixture into artichokes.
To eat, tear off artichoke leaves; dip into sauce.
