KSPS schedules live cooking special

KSPS television viewers will be demonstrating 13 recipes from the latest “Cooking with Friends” cookbook on Saturday during a live special from 11:30 a.m. to 4:10 p.m.

The book includes 187 comfort food recipes sent in by viewers. Saturday’s show is part of the station’s membership campaign. Anyone who calls to support public television with a pledge of $60 or more will receive the cookbook as a thank-you gift.

Donald Clegg, who writes a monthly column for the IN Food section, will be part of the show. He’ll be making his Beef Stroganoff a little after 2 p.m.

Here’s the recipe:

Beef Stroganoff

From Donald Clegg

1 1/2 pounds ground beef

12 ounces top sirloin steak

Kosher salt

1 large onion

2 tablespoons olive oil

1 pound white mushrooms

8 ounces other mushrooms (oyster, portobello, crimini)

2 tablespoons Worcestershire sauce

6 dashes Tabasco sauce

1 teaspoon fresh rosemary, minced

1 tablespoon dried tarragon

1/2 teaspoon La Chinata paprika powder (skip if you don’t have; the regular stuff at the grocery store has no flavor)

3/4 cup red wine

1 (12-ounce) package wide egg noodles

1 cup sour cream

Kosher salt and fresh-cracked pepper to taste

Put the ground beef in a large saucepan. This pan will eventually hold all the ingredients, so use a big one. Slice the steak into bite-size chunks and add to it to the ground beef. Add 1/2 teaspoon salt. Sauté meat until just done; do not burn off juices. Spoon the beef and juices into a bowl and set aside.

Start noodle water in another pan; add a generous teaspoon of salt.

Chop onion small and add to saucepan, along with 2 tablespoons olive oil. Sauté on medium until soft. Meanwhile, slice all the mushrooms and add to pan. Sauté until just soft, about 10 minutes. If needed, add a little water to prevent sticking, but the mushrooms should provide enough liquid.

Add seasonings (fresh rosemary is highly preferred), wine, beef and juices and continue cooking on medium low for another 5 minutes or so.

Meanwhile, boil the noodles until barely done, 6 to 8 minutes. Rinse and drain the noodles and throw them in with the ground beef mixture. Add the cup of sour cream and stir in, cooking until everything is hot, another minute or so. If consistency is not quite what you want, add more sour cream. (Some like it thicker, some thinner.) Add salt and fresh-ground pepper, if needed, to taste. Serve hot.

This is a nice single dish meal, but some good bread for dipping into the sauce and a green salad on the side should do it. It also improves as a leftover.

Yield: 6 to 8 servings

Approximate nutrition per serving, based on 8: 484 calories, 19.9 grams fat (9 grams saturated fat, 37 percent fat calories), 38.4 grams protein, 33.8 grams carbohydrate, 115.8 milligrams cholesterol, 2.8 grams dietary fiber, 239 milligrams sodium.