Thursday, January 1, 2009

This is not your Grandmother's Beef Stroganoff....

Unless of course, she made excellent beef stronganoff...

This recipe (that I put together from several others on is divine. No starchy sour cream sauce, no tough meat etc. - just flavor infused tender beef and mushrooms. While this may take a little longer than other stronganoff recipes you've seen, it's worth it, don't try to cheat and combine steps. The layering of the flavors in the sauce are the key to this dinner. I've included directions about how to get a side veggie and the noodles all done at the same time. Let me know what you think.

Beef Stroganoff

1 ½ lbs thinly sliced tender beef (flat iron steak is great)
Salt & pepper
2T olive oil
2 T butter
1 shallot
6 oz sliced mushrooms (crimini)
1 c beef broth
2 T sherry
¾ c cream
2 T chopped parsely
Salt & Pepper

1 large package egg noodles
Frozen peas or canned green beans or whatever

1. Thinly slice, pat dry and lightly salt and pepper the beef
2. Heat oil (2T) in saute pan, brown meat – remove from pan,set aside
3. Melt butter (2T), add shallot, cook till tender (2 minutes is good)
4. Add mushrooms, cook ‘till all liquid (it will come out of the mushrooms) is gone (about 12 minutes)
5. Add broth (1 cup) and sherry (2T), cook until almost all evaporated (about 14 minutes)
6. Start water boiling for egg noodles and pop a bowl of peas or green beans into the microwave, but don’t cook yet
7. Add cream (3/4 cup), any accumulated meat juice, cook for 2 minutes to thicken.
8. Press Go on the microwave, set the table.
9. Taste for salt and pepper, adjust. Stir in parsley and meat.
10. Serve over egg noodles

1 comment:

Lisita said...

Sounds yummy! Do you think it would still be good without the mushrooms?