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Beef Stroganoff |
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Jim Hogan - Oct 05,2014
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| Beef Stroganoff | | Source: Steaklover's Companion | | | Active Time: 25 Minutes | | Total Time: 25 Minutes | Serves 4 | | | This classic beef dish is named after Count Stroganoff, a nineteenth-century Russian diplomat and scion of a wealthy family that owned vast tracts of land and salt refineries in the Urals and later led the conquest of Siberia. It was Count Stroganoff who popularized the family dish in the rest of Europe. You can use top sirloin or tenderloin tips instead of beef tenderloin, and farm-raised mushrooms instead of the wild mushrooms called for in the recipe; in a pinch, use them instead of all the other types, but using several varieties of mushrooms adds to the interesting complexity of flavor in the dish.
INGREDIENTS | For Stroganoff: | | 4 tablespoons butter | | 1 pound lean beef tenderloin or top sirloin, cut into strips or consider another cut that is very tender | | ½ or a whole onion, thinly sliced | | 1/4 cup sliced shiitake mushrooms | | 1/4 cup sliced portobello mushrooms | | 1/4 cup sliced chanterelle mushrooms | | 1 tablespoon all-purpose flour | | 1/2 cup beef stock | | 1/2 cup red wine, preferably Burgundy or Pinot Noir | | 1 tablespoon Dijon mustard | | 1/4 cup sour cream | | For Noodles: | | 1 pound egg noodles | | 1 tablespoon butter | | For Garnish: | | 1 ounce enoki mushrooms or sliced shiitake mushrooms optional | | 1 bunch scallions, sliced on a diagonal | | | DIRECTIONS | TO PREPARE STROGANOFF: Heat 2 tablespoons of the butter in a heavy saute pan or skillet. Season the meat with salt and pepper, add to the pan, and brown on all sides over medium-high heat. Add the onion and mushrooms, and sauté about 4 minutes longer. Cover to keep warm and set aside. In a separate pan, blend the remaining 2 tablespoons of butter with the flour over low heat to make a roux. When the mixture begins to bubble, gradually stir in the stock and wine. Raise the heat to medium and bring to a boil, while stirring, making sure the mixture is smooth. Stir in the mustard, sour cream, and reserved beef and mushroom mixture, and keep warm. | | TO PREPARE NOODLE: Bring a large saucepan of salted water to a boil. Add the noodles to the pan of boiling water and cook at a low boil until al dente, about 10 minutes. Drain, then toss the noodles with the butter to coat. | | TO SERVE: Arrange the buttered noodles on warm serving plates and top with the stroganoff. Garnish with the mushrooms and scallions, and serve immediately. | | | Recipe reprinted by permission of Harper Collins. All rights reserved. | | Nutrition Information
Serves 4 - Facts Per Serving: | | Calories: | 868 | Fat. Total: | 32g | Carbohydrates, Total: | 96g | | Cholesterol: | 224mg | Sodium: | 206mg | Protein: | 45g | | Fiber: | 7g | % Cal. from Fat: | 33% | Fat, Saturated: | 0g | | |
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