We don’t eat beef very often – or, at least, we never buy it. If we’re at Fahim’s parent’s and they have beef, we’ll eat it there. But since Fahim is allergic to beef, or it triggers his eczema, or he thinks it does, or something like that, we tend to avoid it.
Mutton, however, is a whole other ballgame.
Our department store – where we go grocery shopping – has been steadily increasing its food selections. It’s started carrying things like seawood (soups and sushi), wasabi (which, using a similar pronunciation, means “to poison” in Sinhalese), Thai soups & curries, and also canned mutton. Corned mutton, really, but since there’s no corn in it, I don’t understand why it’s called corned. :p
At any rate, we bought a can and a few weeks ago, I made Mutton Stroganoff. Of course certain ingredients are not available or not reliably available, so modifications were made.
And here it is, the modified recipe.
- 1 can (500 grams) corned mutton
- 4 medium onion, chopped
- 5 tablespoons butter
- 3 tablespoons flour
- 2 cubes chicken flavor
- 1 1/2 cups milk
- 1 tablespoon catsup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon pepper
- 1/2 teaspoon dried basil
- 1 dash nutmeg
- 1/2 lb fresh mushrooms
- 1 cup sour cream, room temperature
- Set sour cream aside to warm to room temperature.
- Saute onions and mushrooms in butter.
- Stir in flour.
- Gradually add milk, stirring constantly.
- Add chicken cubes (crumbled), catsup, worcestershire, pepper, basil, and nutmeg.
- Simmer at least 15 minutes, stirring occasionally.
- Add mutton.
- Just before serving, stir in sour cream and heat. Do not allow to boil.
- Serve with egg noodles or rice.
Fahim even likes it enough to have it again. And again. 🙂