Showing posts with label beef stroganoff. Show all posts
Showing posts with label beef stroganoff. Show all posts

Saturday, December 17, 2016

Beef Stroganoff #Recipe @PegCochran


Beef Stroganoff is a wonderfully classic dish--fit for the finest company.  This recipe, which I found online and adapted somewhat, is not quite as elegant but makes wonderful comfort food and is still delicious enough for company.  With this recipe you can use a less pricey cut of meat since the meat will cook in the oven for an hour.  The recipe calls for round steak--I used a London Broil I had in the freezer and which I suspected was probably going to taste better in a recipe like this than simply thrown on the grill.

I made enough for two meals and it froze very well.  I love having something delicious to pull from the freezer on a night when I'm too busy to cook or don't feel like it!

Ingredients

2 1/2 lbs. round steak cut into 1/2 inch strips *
1/4 cup vegetable or olive oil
salt and pepper to taste
1/4 cup red wine
1 teaspoon minced garlic
1/2 cup sour cream (I used low fat)
1 large onion sliced
2 cups mushrooms sliced
1/4 cup tomato paste
3 tablespoons flour
1 10 3/4-ounce can beef consomme condensed (not beef broth)
1 bay leaf crumbled.

*It's easier to slice the meat if it's slightly frozen

Directions

Heat oil in saute pan and add steak.  Brown meat quickly and transfer to casserole or Dutch oven.  Add salt and pepper to taste.


 
 


In the drippings, saute onion until soft and golden.  Add garlic and cook briefly. Remove from pan and add to Dutch oven.



Add mushrooms to pan and saute approximately five minutes, stirring often.  Add mushrooms to Dutch oven.



Deglaze pan with wine, scraping up any browned bits from the bottom of the pan, then mix in tomato paste, bay leaf, flour and consomme.  Stir well and pour over meat and vegetables in Dutch oven.



Cover and bake at 350 degrees for one hour.  Remove from oven and stir in sour cream.




Stroganoff is traditionally served over noodles, but you can also serve with rice or mashed potatoes or even orzo for something different.





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Monday, March 16, 2015

Where's the Beef?




When I was young, my go-to recipe for company was Beef Stroganoff. The recipe I used is long gone and I haven't made it in years. As I recall, I used stew meat, and it simmered for a while. We've had such a cold winter that I thought it might be fun to make it again.

I went online, assuming my old recipe would pop up, and I would recognize it. But to my surprise, Beef Stroganoff has morphed into a quick weeknight dinner. No long simmering at all! How very odd. In fact, as I read, I learned that most people were using very nice cuts of steak to make it. Obviously, if you're not going to cook the meat for a long time, a better cut will be more tender. But in the recipes, they sliced the meat and cooked the slices. Gee, I thought, why would you do that to a good cut of beef? That would just dry it out and make it more tough. Why wouldn't you cook the steak separately and then slice it and add it at the last minute?

I had vague memories of using Worcestershire sauce, mustard, and paprika, and oddly enough, chicken broth. But most of the recipes I saw used beef broth. More traditional, perhaps, but I was tempted to use chicken broth. That had something to do with the fact that I had just made a big vat of the stuff.

And then I stumbled upon the most fascinating recipe of all. I did not follow the recipe, but found it fascinating, so I'm going to mention it here. It's by J. Kenji López-Alt at Serious Eats. I liked it because a real chef confirmed my notion of cooking the steak whole and then slicing it. And he used chicken broth! Score! But he also did two things I did not do. Some of you may be tempted to try. He used gelatin to thicken his sauce, and used Asian fish sauce as a flavoring.

So, armed with the knowledge that I might have been onto something by cooking the steaks whole, I went to work. I used tenderloins. They were a fairly thick cut, so I browned them on both sides and finished them in the oven. Feel free to cook them your favorite way. I used a full pound but that's really not necessary unless meat is your thing. It was way too much meat.

The main thing I might do differently next time is add 1/2 to 1 teaspoon of cornstarch to the cream before adding the chicken broth. The sauce could have been just a little bit thicker. I thought simmering it uncovered would thicken it but it didn't get as thick as I'd have liked. Simmering it uncovered did enhance the flavor, though, so don't skip that step.

I have to mention that this would be a great way to use leftover steak. Just throw a couple extra steaks on the grill and make Stroganoff a day or two later. Add the cold sliced meat at the very last moment, so the sauce warms it but doesn't cook it.


Beef Stroganoff

1/2 to 3/4 pound beef tenderloin
2-4 tablespoons olive oil, divided
1-2 tablespoons butter
1 pound mushrooms, (I used white, cremini would probably be fine, too)
1 good sized shallot, minced (about 2 tablespoons)
1/4 cup white wine
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 scant teaspoon paprika
1/2 cup heavy cream or sour cream
1 cup chicken broth
salt and pepper
egg noodles

Preheat oven to 400. Heat 1-2 tablespoons olive oil and brown the steaks on both sides. Finish in hot oven for about 5 minutes. Remove to a plate and let rest.

Meanwhile, slice the mushrooms and mince the shallots. Heat 1-2 tablespoons olive oil and the butter in a large pan and saute the mushrooms and shallots. When cooked, add the white wine, mustard, Worcestershire sauce, and paprika. (If using 1/2 teaspoon corn starch, whisk into the cream now.) Heat the chicken broth and whisk as you pour it slowly into the cream. Add the mixture to the mushrooms, bring to a boil and immediately turn down. Simmer uncovered for four to five minutes. Slice the steak, and add any juices to the simmering sauce.

Cook the egg noodles according to directions. If adding the meat to the sauce, do it just before serving. Salt and pepper to taste.

You can serve this one of two ways.

1. Place a serving of noodles on a plate. Mix the beef with the sauce and ladle over the noodles.

2. Place a serving of noodles on a plate. Lay strips of beef on top of the noodles. Ladle the mushroom sauce over top.


Cook the steaks.
Saute mushrooms with shallots.
Whisk hot chicken broth into the cream very slowly so it doesn't curdle.
Add the seasonings and simmer, uncovered.
Slice the beef.

Tender beef and delicious sauce!