Beef Stroganoff

Beef Stroganoff with Egg Noodles

I think that since the death of my Dad earlier this year, I’ve been drawn to comfort foods and recipes from my childhood. This very easy beef stroganoff recipe was a staple in our house growing up, and, quite frankly, I have yet to meet a man who, like my Dad, didn’t love it. My dear teacher friend and frequent dinner guest requests it, often for her special birthday dinner, or at times when she just needs some good food after a long week of lunches which include such oddities as “fish treasures.”  My mom used to try to add variety to this dish; sometimes she served it over rice, other times over egg noodles. Sometimes she even made it with ground beef, but, I have to say, I am partial to thinly sliced sirloin. I’ve never tried freezing this, but I’ve read that you can. However, it is delicious as a leftover; just store it in the refrigerator and reheat in the microwave and thin it with 1-2 TBS. of water if necessary (my mother used a double boiler back in the day before microwaves). This recipe serves 4 (you can increase quantities to ensure you have a couple of luncheon sized leftovers).

INGREDIENTS:

  • 1 1/2 lbs. Filet of Beef or good cut of Sirloin (sliced into thin strips)*
  • 1 Package Button (white) Mushrooms – sliced **
  • 2 TBS. Unsalted Butter
  • 2 TBS. Olive Oil
  • 2 TBS. Sweet Onion – minced
  • 1 Clove Garlic – minced
  • 1/4 Cup Dry White Wine
  • 16 Oz. Sour Cream (at room temperature)
  • 2-3 TBS. Corn Starch (as needed)
  • Salt and Pepper

INSTRUCTIONS:

In a non-reactive bowl, combine beef, olive oil, garlic, and a generous amount of salt and pepper and marinate in the refrigerator for at least an hour. Remove meat from refrigerator about 30 minutes before cooking to allow to come to room temperature. In a large saute pan, melt butter; add minced  onion and saute until translucent. Add marinated beef to pan and cook over medium heat until beef is just barely pink in the center. Drain off all but 1/8 cup of liquid. Add white wine and mushrooms to pan and cook until mushrooms are tender. Push meat and mushroom mixture to on side of pan, forcing liquid to the other side. One large spoonful at a time, add room temperature sour cream to liquid side of pan and whisk until creamy. Repeat until all sour cream has been incorporated. If sauce is too thin, spoon off a small amount and combine with a couple of Tablespoons of corn starch – add back to pan.  Simmer over low heat, stirring frequently so as to not allow sauce to separate. Season with additional salt and pepper to taste. Serve over rice or noodles and garnish with chopped parsley.

*Put beef in the freezer for up to 1 hour before slicing and you will be able to slice the meat more thinly.  I don’t like really thin slices, but I also use really high grade meat. If you’re using a lower grade meat (tougher or with not much marbling), you can marinate for longer.As previously mentioned, you can substitute ground beef or ground sirloin.

** You can use a combination of mushrooms if you like. I’ve used criminis, shitakis, and protobellos (sliced small). If I’m using the button mushrooms, I buy them pre-sliced as a time saver.

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