Tuesday, November 27, 2012

Beef Stroganoff

Hold on to your hats - I actually made a dinner that isn't chicken!  I had a request from one of my girls to post something that wasn't chicken or pasta.... And while this has some pasta, the main event is the beef.  It was my first attempt at making a stroganoff and I think this recipe is a keeper.  The meat (sirloin) was very tender and I used baby bella mushrooms instead of button.  They hold their shape and do not produce much water when cooking.  Very tasty and very good reheated too.  Perfect for a cold night when you want something to stick to your ribs!

Recipe Source:  Adapted from Fresh Tastes



There you go Kristina - this is just for you :-)
Beef Stroganoff Serves: 4 Calories: na Prep Time to Table: 40 minutes
Recipe : Adapted Fresh Tastes

 Ingredients:
• 1 tablespoon Olive Oil
• 10 ounces beef (sirloin) cut into 1/4” wide strips
• 1 tablespoon butter
• 1 small onion, diced
• 9 ounces Baby Bella mushrooms halved (quarter if they are large)
• 1/4 cup dry white wine
• 1 tablespoon tomato paste
• 1 teaspoon whole grain mustard
ʥ 3/4 cup beef stock or consommé
 • 2 teaspoons flour
• 1/4 cup sour cream

Preparation:
1. Add the oil to a frying pan and heat over medium high heat. Generously salt and pepper the beef. When the pan is hot and the oil is shimmering, add the beef in a single layer and fry undisturbed until it’s browned on one side. Stir and fry until the beef is mostly cooked. Transfer to a bowl.
2. Add the butter to the pan and when it’s melted, add the onions. Fry until they are soft and starting to brown. Add the mushrooms and continue frying until they are cooked through and any liquid that came out of the mushrooms has evaporated.
3. You should now have a good deal of brown fond stuck to the bottom of your pan. This is what gives the stroganoff it’s flavor, so add the wine, and scrape up those browned bits into the wine.
 4. Boil the wine until most of the liquid is gone, and then add the tomato paste, mustard and beef stock. Boil until this mixture has reduced by half.
5. In a bowl, whisk the flour and sour cream together until there are no lumps.
6. Turn down the heat and return the beef to pan along with any collected juices. Add some of the hot liquid into the sour cream mixture and stir to combine. Repeat until the sour cream mixture is lukewarm. This prevents the sour cream from curdling when you add it to the pan.
7. Add the sour cream mixture to the pan and quickly stir to distribute. The stroganoff is done when the sauce has thickened up. Serve over egg noodles

Notes:

2 comments:

  1. Great idea Kristina!

    This is a recipe from my past, grew up with it, yet haven't made it in oh, 25+years. Thanks for the reminder on this one!

    ReplyDelete
  2. I'm a huge fan of beef stroganoff. Now I wish I had a plate of it in front of me!

    ReplyDelete

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