Beef Stroganoff
Nothing beats a
big hearty bowl of Beef Stroganoff served over hot egg noodles on a chilly
winters evening. This Russian inspired classic is the epitome of rich and
hearty comfort food. While the title may sound elaborate, this dish is fairly
simple to prepare and also does not take an extreme amount of time. Whip this
up on a cold weeknight and you’ll be guaranteed to become the hero of dinner.
The great thing about this recipe is, while the ingredient list may seem long,
you’re bound to have the majority of the ingredients already on hand and will
only need to pick up a hand full of items in order to prepare this classic.
Well, let’s get started!
WHAT YOU’LL
NEED:
1 ½ pounds
petite sirloin steak (sliced ¼ inch thick by 1 inch square across the grain)
½ cup all
purpose flour
1 ½ teaspoons
kosher salt (divided)
½ teaspoon
cayenne pepper (divided)
½ cup butter
(divided)
2 tablespoons
olive oil
½ cup of red
wine or ¼ cup vodka and ¼ cup red wine
8 ounces fresh
whole mushrooms
2 medium onions
chopped
1 pint sour
cream (divided)
3 cups beef
stock
1 teaspoon
Tennessee Rebel Rub
1 teaspoon dried
chives
2 cloves garlic
crushed
3 bay leaves
salt &
pepper to taste
12 ounces extra
broad egg noodles prepared
THE BEEF:
1.
Cut
the sirloin across the grain into ¼ inch slices and then cut into 1 inch
strips.
2.
Arrange
sirloin chunks in a single layer on a plate or platter and sprinkle with 1
teaspoon of kosher salt and about ½ teaspoon of black pepper (or to taste). Let
sit for about 5-10 minutes.
3.
Prepare
flour, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne
pepper in a separate dish and mix well with a fork.
4.
Dredge
sirloin in flour mixture and set aside.
5.
In a
medium sized cast iron skillet melt ¼ pound of butter and 1 tablespoon olive
oil over medium heat.
6.
After
bubbles have subsided cook beef in 2 batches about 1-2 minutes per side being
careful not to crowd the pan.
7.
Remove
cooked beef and set aside (do not drain.)
8.
Add
¼ cup of vodka or red wine to skillet to deglaze pan and reserve
drippings.
THE SAUCE:
1.
In a
large cast iron Dutch oven melt ¼ cup butter and 1 tablespoon olive oil over
medium heat.
2.
Add
drippings from cooking the sirloin.
3.
Add
mushrooms to Dutch oven and cook stirring constantly for about 7-8 minutes. You
should notice the mushrooms begin to absorb some of the liquid then begin to
release it. Mushrooms should begin to become golden brown.
4.
Add
onions, 2 cloves garlic, ¼ teaspoon cayenne, 3 bay leaves, and salt and pepper
to taste. Cook 4-5 minutes or until onions are translucent.
5.
Add
sirloin to onion and mushroom mixture and cook for an additional 1-2 minutes.
6.
Add
beef stock and ¼ cup of wine then bring mixture to a simmer.
7.
Add
Tennessee Rebel Rub and dried chives and mix thoroughly.
8.
Add
½ pint of sour cream and mix thoroughly returning to a simmer.
9.
Simmer
covered stirring occasionally for 30-40 minutes or until sauce has begun to
thicken and meat is fork tender.
10. Just before serving add remaining ½ pint
of sour cream and mix thoroughly.
11. Serve hot over prepared egg noodles.
NOTES:
-
When
selecting beef opt for a lean cut such as the petite sirloin. If petite sirloin
is not available you may substitute rib eye or flat iron steak.
-
Always
make sure to slice meat against the grain as slicing with the grain will make
it extremely tough and not pleasant to eat.
-
Any
wine may be used, however I prefer a medium or full bodied red for the richness
it adds.
-
While
simmering the sauce, sour cream may separate, just continue to stir and
reincorporate it into the sauce.
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