Not your mother’s stroganoff

This has about two cups of cream, sour cream, lots of butter, almost two pounds of top sirloin steaks and a chardonnay to deglaze, plus a heap of fresh pappardelle pasta. It’s ok though, Mom, I made a veggie dish of sautéed carrots, green beans and red kale because I thought red was healthier… It’s all about the dark colours, right? Antioxidants and whatnot… Besides, I also had some carrots – and they were cooked!
http://news.bbc.co.uk/2/hi/health/7998801.stm

Tri-Tip Beef Stroganoff with Wild Mushrooms
1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
Coarse kosher salt
Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced mushrooms; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. be careful to flip all mushrooms so they brown on all sides.
Optional:
Add 1/4 cup dry white vermouth, white wine or dry Sherry
Cook til almost evaporated.

Stir in 1/4 cup crème fraîche or whipping cream; remove from heat. Season to taste with coarse kosher salt and pepper. Set aside.

1.5 lbs tri-tip sirloin, fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths.
Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Deglaze with vermouth/wine/sherry.

1 cup thinly sliced shallots (about 4 large)
Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes.

1 tablespoon all purpose flour
1 teaspoon tomato paste
1 cup beef broth
1/2 teaspoon Hungarian sweet paprika
1/4 cup sour cream
More whipping cream
2 tablespoons chopped fresh Italian parsley to garnish

Add flour to broth and smooth clumps. And 1 teaspoon tomato paste, paprika and broth mixture, and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.

Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream and any additional whipping cream to make lots of sauce. Season to taste with coarse salt and pepper. Add mushroom mixture.

Best served with large noodles like broad egg noodles or pappardelle. Also nice on brown rice.

Modified from: Epicurious, Bon Appétit
March 2010 by Molly Stevens

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