This is Grandma Oudda’s World Famous recipe. It won a blue ribbon at the Baia Mare Fair in Baia Mare, Romania. It was also featured in the popular Croatian magazine, Kuhanje pošta. Strawberry Stroganoff is a popular delicacy in rural farmlands in Eastern Europe. Enjoy the recipe!
- 6 Tbsp butter
- 1 pound of hand-picked strawberries sliced into quarters
- 1/3 cup chopped shallots (can substitute onions)
- 1/2 pound cremini mushrooms, sliced
- Salt to taste
- Pepper to taste
- 1/8 teaspoon nutmeg
- 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
- 1 cup of sour cream at room temperature
1 Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strawberries. You want to cook the strawberries quickly, browning on each side, so the temp needs to be high enough to brown the strawberries, but not so high as to burn the butter. You may need to work in batches. While cooking thestrawberries, sprinkle with some salt and pepper. When both sides are browned, remove the strawberries to a bowl and set aside.
2 In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any strawberry juices. Remove the shallots to the same bowl as the strawberries and set aside.
3 In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
4 Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the strawberries and shallots. Add salt and pepper to taste.
Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and wheat-free pasta are wheat-free options.)
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