Another family classic, and often requested for birthday dinners is Beef Stroganoff. I use beef tenderloin for mine, and it is meltingly tender and utterly decadent. You could substitute sirloin, but be sure to simmer it longer so it becomes tender before adding the sour cream.
OUR OWN BEEF STROGANOFF
This will serve 6. Make early in the day for best flavor, or make without the sour cream, and refrigerate overnight. The next day, warm the mixture slowly in a large skillet until it simmers, then add the the sour cream. Serve over noodles.
1 1/2 pounds of beef tenderloin, cut across the grain into 3 inch long strips that are 1/4 inch thick or so
1 1/2 cups flour
1 teaspoon salt
1 smallish onion, chopped
8 ounces fresh mushrooms, trimmed and sliced
6 tablespoons butter + an additional 2 tablespoons or so for browning the meat
3 cloves of garlic, smashed and mince
12 ounces beef consomme
2 to 3 tablespoons ketchup
salt and pepper to taste
1 or 2 bay leaves
1/4 cup or more of dry sherry
8 ounces sour cream
8 ounces wide egg noodles, cooked al dente
Dredge the meat in the flour/salt mixture to coat well, then shake off the excess flour and place on waxed paper. Set aside.
In a large steep sided skillet, melt the 6 tablespoons of butter, then cook the onion for 10 minutes or until soft. Push to one side, and add the mushrooms and cook until they are browned, about 10 minutes. Add the garlic and cook an additional 4 minutes. Remove the veggies with a slotted spoon to a bowl, and pour back any butter/juices back into the skillet.
Reheat the skillet and add another few tablespoons of butter to what is already in the pan, and over medium heat, add the dredged beef strips and cook in a single layer until all sides are browned. If it seems dry, add more butter so that all the beef browns evenly. Remove beef from pan. To the pan drippings, add the beef consomme, stirring to incorporate all the brown bits from the bottom of the pan, then add the ketchup, salt and pepper to taste, and the bay leaves and sherry. Stir well, bring to a boil, then return the beef to the pan and simmer on low, covered, for 15 to 20 minutes. At this point, remove from the heat and allow to stand at least an hour before resuming the recipe.
After resting (so the flavors will marry well), return the pan contents to simmer on a burner, and cook the egg noodles as it returns to simmer. Once the mixtures gently boils, reduce the heat to low and add the sour cream. Don't boil the mixture after this -- the sour cream will curdle. Just allow to simmer very gently.
Serve on a platter over egg noodles and garnish with fresh minced parsley if desired.
OUR OWN BEEF STROGANOFF
This will serve 6. Make early in the day for best flavor, or make without the sour cream, and refrigerate overnight. The next day, warm the mixture slowly in a large skillet until it simmers, then add the the sour cream. Serve over noodles.
1 1/2 pounds of beef tenderloin, cut across the grain into 3 inch long strips that are 1/4 inch thick or so
1 1/2 cups flour
1 teaspoon salt
1 smallish onion, chopped
8 ounces fresh mushrooms, trimmed and sliced
6 tablespoons butter + an additional 2 tablespoons or so for browning the meat
3 cloves of garlic, smashed and mince
12 ounces beef consomme
2 to 3 tablespoons ketchup
salt and pepper to taste
1 or 2 bay leaves
1/4 cup or more of dry sherry
8 ounces sour cream
8 ounces wide egg noodles, cooked al dente
Dredge the meat in the flour/salt mixture to coat well, then shake off the excess flour and place on waxed paper. Set aside.
In a large steep sided skillet, melt the 6 tablespoons of butter, then cook the onion for 10 minutes or until soft. Push to one side, and add the mushrooms and cook until they are browned, about 10 minutes. Add the garlic and cook an additional 4 minutes. Remove the veggies with a slotted spoon to a bowl, and pour back any butter/juices back into the skillet.
Reheat the skillet and add another few tablespoons of butter to what is already in the pan, and over medium heat, add the dredged beef strips and cook in a single layer until all sides are browned. If it seems dry, add more butter so that all the beef browns evenly. Remove beef from pan. To the pan drippings, add the beef consomme, stirring to incorporate all the brown bits from the bottom of the pan, then add the ketchup, salt and pepper to taste, and the bay leaves and sherry. Stir well, bring to a boil, then return the beef to the pan and simmer on low, covered, for 15 to 20 minutes. At this point, remove from the heat and allow to stand at least an hour before resuming the recipe.
After resting (so the flavors will marry well), return the pan contents to simmer on a burner, and cook the egg noodles as it returns to simmer. Once the mixtures gently boils, reduce the heat to low and add the sour cream. Don't boil the mixture after this -- the sour cream will curdle. Just allow to simmer very gently.
Serve on a platter over egg noodles and garnish with fresh minced parsley if desired.
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