beef stroganoff

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From its origins in 19th-century Russia, Beef Stroganoff has become popular in much of Iran, Europe, North America, Australia, South Africa, and Brazil, with considerable variation in the actual recipe. The dish is named after the Stroganov family, a distinguished Russian family involved in the settlement of Siberia, although the exact history of the name is unknown. (from wikipedia)

This variation of Beef Stroganoff is made with braised sirloin steak, mushrooms, leeks, egg noodles, a touch of red wine used for de-glazing, all held together with a light sour cream sauce.

beef_stroganoff_1.jpg

Photo: © Terry Dagrosa 2009

Beef Stronganoff
Recipe serves four

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 oz portabello mushrooms, sliced into chunks
  • 12 oz button mushrooms, quartered
  • 1 leek, thoroughly cleaned, sliced into1/4″ rings
  • 1/4 cup red wine to deglaze the pan
  • 2 tablespoons olive oil
  • 1 lb sirloin steak, cut into bite size pieces
  • 1/2 cup all purpose flour for dredging
  • 1 teaspoon oregano
  • salt and pepper
  • another 1/4 cup red wine for deglazing pan
  • 1 can beef broth
  • 1/2 cup red wine
  • 1/2 cup sour cream
  • 1/8 cup chopped flat leaf parsley
  • Pappardelle or Egg noodles
  • Garnish Parsley


Instructions:
Prepare pasta per directions

Prepare Mushroom/Leeks

  1. In a hot skillet melt butter and saute the mushrooms. Cook for 8 minutes, stirring often.
  2. When the water from the mushrooms dissolves, add a dash more olive oil or a bit of the beef stock.
  3. Add leeks. Cook for 5 more minutes.
  4. Add salt and pepper to taste. Cook until all liquid dissolved and mushrooms are browned.
  5. Remove mushrooms and leeks from the pan.
  6. Add 1/8 cup red wine to deglaze the skillet, scraping all bits to the center of the pan.
  7. Set skillet aside (we will use this to cook the rest of the meal)

Brown the Beef

  1. In a plate add flour, salt, pepper and oregano. Mix together using your hands.
  2. Dredge beef pieces in flour on all sides
  3. In a separate skillet, over medium high heat, add 2 tablespoons
    olive oil. When hot, add the beef and brown on all sides (about 3
    minutes per side). When browned, remove from skillet and set aside.
  4. Add 1/4 cup of red wine to deglaze the pan, scraping all bits to the center. Scrape this into the original mushroom skillet.

Final Steps:

  1. Working with the mushroom skillet, turn up the heat to medium high.
  2. Add
    the mushroom/leek mixture and the beef to the skillet
  3. Add 1 can of beef stock and 1/4
    cup of sherry. Bring to a boil and then reduce to simmer, cooking for
    10 minutes.
  4. Stir in parsley. Stir in sour cream. Cook until heated through

Plating the Dish

  • Place 3-4 parpadelle nests on a plate. Spoon mushroom/meat mixture over each nest.
  • Garnish with parsley
  • Serve with Red Wine