Comfort Food - Beef Stroganoff Recipe
Beef Stroganoff
It is a cold weekend in San Francisco and we are all in a mood for comfort food. As soon as I mentioned Stroganoff,
thorendor 's ears just perked up. ufcub seemed willing to be sous chef, so we were off and running.
I hadn’t made stroganoff in years, so I just leafed through a half dozen recipes for ideas. In the end, I incorporated a bunch of ideas from them all, added a few of my own and came up with a recipe that I’m really happy with. All measurements are approximate. I don’t’ really measure anything. Total prep time took about 40 minutes. It’s a little messier than most to make and requires a bit of cleanup afterwards.
The whole recipe worked very well and we were all happy with the outcome. The mushrooms were the standout in my mind. Deglazing the pan and then sauteing the mushrooms really did the trick.
Ingredients
3 T Butter
1 T flour
1 C beef broth
1-1/4 lb beef (I used tri-tip) cut into ¼” thick strips, about 1 in. long
Red wine
1 Shallot, sliced thinly
¼ C sweet onion finely chopped
2 cloves garlic, finely chopped
1 lb. cremini mushrooms, trimmed and quartered
1 stalk celery chopped
1 T Worchester sauce
2 heaping Tablespoons sour cream
1 t whole grain Dijon mustard
2 T fresh chopped dill
½ t salt
½ t fresh ground pepper
1 bag of Egg Noodles, cooked and buttered
Start the sauce by melting the butter in a small saucepan and whisking in the flour. Cook over a low heat for 2 minutes and then slowly whisk in the beef broth. Bring to a boil then simmer for 3 minutes.
Prepare the beef. Salt and pepper both sides well. In a heavy skillet, melt 1-1/2 T of butter and quickly sauté the beef. Do not over cook - just about 1 minute per side. Remove the beef and put to the side under a foil tent.
Deglaze the skillet with a bit more butter and a splash of red wine. Add the shallots, onion, and garlic then cook until softened, about 3 minutes. Add celery and mushrooms and splash with Worchester. Cook with low heat until the mushrooms have browned and absorbed the liquid. About 10 minutes. Add the meat and any collected juices back to the skillet.
Over low heat, (do not boil) warm the sauce and whisk in the sour cream, mustard, dill, salt and pepper. Taste. Readjust the flavorings. Taste again. Readjust. Continue until you are satisfied.
Plate the noodles. Spoon meat/mushroom mixture over the noodles and then ladle sauce over the meat. EAT!!
It is a cold weekend in San Francisco and we are all in a mood for comfort food. As soon as I mentioned Stroganoff,
thorendor 's ears just perked up. ufcub seemed willing to be sous chef, so we were off and running.
I hadn’t made stroganoff in years, so I just leafed through a half dozen recipes for ideas. In the end, I incorporated a bunch of ideas from them all, added a few of my own and came up with a recipe that I’m really happy with. All measurements are approximate. I don’t’ really measure anything. Total prep time took about 40 minutes. It’s a little messier than most to make and requires a bit of cleanup afterwards.
The whole recipe worked very well and we were all happy with the outcome. The mushrooms were the standout in my mind. Deglazing the pan and then sauteing the mushrooms really did the trick.
Ingredients
3 T Butter
1 T flour
1 C beef broth
1-1/4 lb beef (I used tri-tip) cut into ¼” thick strips, about 1 in. long
Red wine
1 Shallot, sliced thinly
¼ C sweet onion finely chopped
2 cloves garlic, finely chopped
1 lb. cremini mushrooms, trimmed and quartered
1 stalk celery chopped
1 T Worchester sauce
2 heaping Tablespoons sour cream
1 t whole grain Dijon mustard
2 T fresh chopped dill
½ t salt
½ t fresh ground pepper
1 bag of Egg Noodles, cooked and buttered
Start the sauce by melting the butter in a small saucepan and whisking in the flour. Cook over a low heat for 2 minutes and then slowly whisk in the beef broth. Bring to a boil then simmer for 3 minutes.
Prepare the beef. Salt and pepper both sides well. In a heavy skillet, melt 1-1/2 T of butter and quickly sauté the beef. Do not over cook - just about 1 minute per side. Remove the beef and put to the side under a foil tent.
Deglaze the skillet with a bit more butter and a splash of red wine. Add the shallots, onion, and garlic then cook until softened, about 3 minutes. Add celery and mushrooms and splash with Worchester. Cook with low heat until the mushrooms have browned and absorbed the liquid. About 10 minutes. Add the meat and any collected juices back to the skillet.
Over low heat, (do not boil) warm the sauce and whisk in the sour cream, mustard, dill, salt and pepper. Taste. Readjust the flavorings. Taste again. Readjust. Continue until you are satisfied.
Plate the noodles. Spoon meat/mushroom mixture over the noodles and then ladle sauce over the meat. EAT!!