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Saturday, January 12, 2013

Beef Stroganoff



Based on a recipe from Food and Wine Magazine

I have been lucky that my husband has been spending more evenings at home, so I have been able to cook dinner for us more often.  This also means that I run out of ideas, and Matthew has to offer up his own.  One night, a while back, he had suggested I make Beef Stroganoff.  So, here we go...since Matthew does not like most mushrooms, I had to decrease the amount of mushrooms in the recipe, and chose a mushroom that he would like.  So, I set off to Whole Foods to see what they had.  After a few minutes of making choices between way too many mushrooms I had never heard of, I chose brown clamshell mushrooms.  Below is the result,; a successful Beef Stroganoff for those that don't love mushrooms :-)


Prepare:

1 package egg noodles

as it specifies on the package.  When waiting to finish the meat sauce, stir a few pads of butter in the egg noodles, and store in a bowl...no need to refrigerate, keep at room temperature.   

In a large skillet, heat: 

2 tablespoons of extra virgin olive oil 
2 tablespoons unsalted butter

until shimmering. Add:

4 ounces brown clamshell mushrooms

Cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with: 

salt and pepper

Cook for 1 minute longer. Transfer the mushrooms to a bowl.  Generously season:

1 1/2 pounds hanger steak, sliced in 1 inch pieces with salt and pepper

Toss steak with:

2 tablespoons - 1/4 cup all-purpose flour (for a more traditional Beef Stroganoff, use 1/4 cup all-purpose flour.  I used 2 tablespoons, but it was not as creamy)

until evenly coated; gently tap off the excess. Heat: 

2 tablespoons of olive oil 
2 tablespoons unsalted butter

in the skillet at medium high to high heat, based on your stove. Add the steak slices, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add:

1/3 cup dry red wine

to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the bowl with the mushrooms and steak.  In the same skillet, melt:

2 tablespoons of olive oil 
2 tablespoons unsalted butter

until bubbling. Add: 

1 small onion, thinly sliced 

and cook until softened, about 3 minutes. Season with salt and pepper. Add:

3 small garlic cloves, minced

Cook for 1 minute. Return the contents of the bowl to the skillet. Stir in:

1 1/2 cups chicken stock or low-sodium broth
1 tablespoon Worcestershire sauce 

and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in:

1 cup sour cream
1 tablespoon chopped thyme leaves
1 tablespoon chopped flat-leaf parsley

Season with salt and pepper and serve over the fettuccine or egg noodles.


Ingredients

Extra-virgin olive oil
4 ounces brown clamshell mushrooms
Salt and freshly ground pepper
1 1/2 pounds hanger steak, sliced in 1 inch pieces
2 tablespoons - 1/4 cup all-purpose flour
1/3 cup dry red wine
Unsalted butter
1 small onion, thinly sliced
3 small garlic cloves, minced
1 1/2 cups chicken stock or low-sodium broth
1 tablespoon Worcestershire sauce
1 cup sour cream
1 tablespoon chopped thyme leaves
1 tablespoon chopped flat-leaf parsley
1 package egg noodles, for serving

This was a successful dish, asked to be put on the "make again" menu.  I have gotten more and more excited about the dishes I have been making, they have become more and more successful every time!