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)
1 teaspoon course ground black pepper (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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