Beef Stroganoff
Beef Stroganoff
ingredients
1 Tblsp tomato paste
1 1/2 Tsp corn syrup
1 1/2 Tsp white vinegar
1/2 Tsp sugar
1/2 Tblsp dry white wine
1/2 Tblsp dark mustard
1 cup beef broth
pinch salt
pinch fresh ground white pepper
pinch fresh ground black pepper
1 pound choice or prime* beef (sirloin, filet mignon, or tri-tip sirloin)
2 Tblsp olive oil
1 pound fresh thin sliced mushrooms (any variety)
1/2 medium yellow onion minced
1/2 clove fresh minced garlic
1 - 2 Tblsp of cognac (brandy)
1 Tblsp butter
1 Tblsp olive oil
1/2 cup sour cream
salt & pepper to taste
Roux
1 Tblsp clarified butter
1 Tblsp all-purpose flour
directions
1. Combine tomato paste, corn syrup, vinegar, sugar, salt, white wine, mustard, and beef broth in a two cup measuring cup or bowl and set aside.
2. Slice beef into .25' x 2' x 1' cubes.
3. Saute beef in 2 Tblsp hot olive oil for no more than 2 minutes. Do not crowd the pan.
4. Remove the beef to a holding dish.
5. Over medium heat, saute the minced onion and garlic in the meat drippings and olive oil for 2 - 3 minutes or until the onions become glassy.
6. Add sliced mushrooms and cognac** to the onions and garlic and cook for an additional 8 minutes over medium-low heat stirring often.
7. Add the beef broth mixture from step one and return the beef to the mixture. Reduce heat and allow to simmer for 10 minutes. The beef should still be medium rare when served.
8. Immediately after adding the beef back to the mixture create a roux in a small frying pan by heating the clarified butter and then adding the flour to the butter. You want to stir this constantly with a whisk and cook it until it becomes a nutty light brown or tan color.
9. As soon as it reaches this color stir the roux into the beef and mushroom mixtures. If you have worked fast enough you will have about five minutes left for the beef to simmer. This roux will add a slight amount of thickness to the sauce and will provide a delicate nutty flavor.
10. Just prior to plating the stroganoff stir in the sour cream, salt and pepper to taste and serve immediately over homemade egg noodles.
notes:
• Never use select or utility grade meat in this recipe.
• Cognac is flammable. Please turn off your heat source before adding any alcohol to any recipe and have a tight fitting lid nearby as well as a fire extinguisher. You have been warned.
Download the Printer Friendly PDF: Beef Stroganoff
ingredients
1 Tblsp tomato paste
1 1/2 Tsp corn syrup
1 1/2 Tsp white vinegar
1/2 Tsp sugar
1/2 Tblsp dry white wine
1/2 Tblsp dark mustard
1 cup beef broth
pinch salt
pinch fresh ground white pepper
pinch fresh ground black pepper
1 pound choice or prime* beef (sirloin, filet mignon, or tri-tip sirloin)
2 Tblsp olive oil
1 pound fresh thin sliced mushrooms (any variety)
1/2 medium yellow onion minced
1/2 clove fresh minced garlic
1 - 2 Tblsp of cognac (brandy)
1 Tblsp butter
1 Tblsp olive oil
1/2 cup sour cream
salt & pepper to taste
Roux
1 Tblsp clarified butter
1 Tblsp all-purpose flour
directions
1. Combine tomato paste, corn syrup, vinegar, sugar, salt, white wine, mustard, and beef broth in a two cup measuring cup or bowl and set aside.
2. Slice beef into .25' x 2' x 1' cubes.
3. Saute beef in 2 Tblsp hot olive oil for no more than 2 minutes. Do not crowd the pan.
4. Remove the beef to a holding dish.
5. Over medium heat, saute the minced onion and garlic in the meat drippings and olive oil for 2 - 3 minutes or until the onions become glassy.
6. Add sliced mushrooms and cognac** to the onions and garlic and cook for an additional 8 minutes over medium-low heat stirring often.
7. Add the beef broth mixture from step one and return the beef to the mixture. Reduce heat and allow to simmer for 10 minutes. The beef should still be medium rare when served.
8. Immediately after adding the beef back to the mixture create a roux in a small frying pan by heating the clarified butter and then adding the flour to the butter. You want to stir this constantly with a whisk and cook it until it becomes a nutty light brown or tan color.
9. As soon as it reaches this color stir the roux into the beef and mushroom mixtures. If you have worked fast enough you will have about five minutes left for the beef to simmer. This roux will add a slight amount of thickness to the sauce and will provide a delicate nutty flavor.
10. Just prior to plating the stroganoff stir in the sour cream, salt and pepper to taste and serve immediately over homemade egg noodles.
notes:
• Never use select or utility grade meat in this recipe.
• Cognac is flammable. Please turn off your heat source before adding any alcohol to any recipe and have a tight fitting lid nearby as well as a fire extinguisher. You have been warned.
Download the Printer Friendly PDF: Beef Stroganoff