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03/29/2010

Family Recipe Series: Elizabeth Halen

In anticipation of our April 11th Edible World event, Sunday Supper and Family Lore, the First Person Blog will feature the stories and family recipes of Philly food personalities. Every Monday, Wednesday and Friday, look out for recipes from the likes of chefs, writers and people who just love eating, making and talking about food and family. So far, we’ve tasted Helen Horstmann’s angel food cake, beach bean soup from Ed Tettemer and John Taus’ take on his grandmother’s pierogies.


I love Elizabeth Halen, also known as E. Writer of Foodaphilia and the woman behind those delicious Baker E’s whoopie pies, Elizabeth is one of Philly’s most beloved bloggers and bakers. First Person Festival attendees may have sampled those whoopie pies at our concession stand this past year. You can find her wares now at A Full Plate Cafe, Home Slice Pizzeria and Green Aisle Grocery (Stay tuned for a family recipe from the boys at Green Aisle!). She shares a favorite family recipe for Beef Stroganoff.


Want to be like our Philly Foodies? Share a family recipe at our Edible World event! Send your recipe, story and a photo to Karina by April 2nd! Reserve your seat at the event here.


beef_stroganoffBeef Stroganoff was one of my favorite family dinners growing up. I only get the occasion to visit my parent’s home once a year, but my mother makes sure at least one night we sit down to a dinner of this creamy comfort food. The version we ate all through my childhood was made with hamburger, but the most recent version was prepared using leftover filet of beef from Christmas dinner. Thinly sliced top round or sirloin would also make a tasty dish.


Beef Stroganoff


1 ½ lbs beef (your choice)
1 medium white or yellow onion, chopped
1 lb button mushrooms
2 Tbsp all-purpose flour
1 can beef broth or homemade stock, if available
Salt
Black Pepper
1 cup sour cream
Cooked Egg Noodles


1. In a large skillet, brown the beef. Remove the meat from the pan.
2. Add the onions and mushrooms to the beef drippings left in the pan. Cook until the onions are translucent and the mushrooms browned. Add salt and pepper to taste.
3. Lower the heat to medium-low and sprinkle the flour over the onions and mushrooms.
4. Add the beef broth and use a wooden spoon to scrape the brown bits from the bottom of the pan. Let the broth reduce by half.
5. Add the beef back into the pan, along with the sour cream and heat through. About three minutes. Add salt and pepper again, if necessary.


Serve over hot egg noodles.


– Elizabeth Halen (E)

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