Monday, October 5, 2009

Beef stroganoff

This version uses ground beef instead of beef tenderloin. This recipe can be made with chicken, turkey, sausage or venison. I'm going to try it a different way next time. Closer to the authentic version I can get the better.

Southern beef stroganoff
  • 1 pound ground beef (I used Greenwise ground sirloin)
  • 1 green bell pepper chopped
  • 5 cloves garlic sliced and cut coarsely
  • 1 medium onion chopped
  • 2 cups sliced button mushrooms
  • 1/2 cup beef or vegetable broth
  • 1 cup sour cream (I used Greek yogurt, but recommend the sour cream)
  • 1 teaspoon parsley
  • 2 tablespoons low sodium soy sauce or Braggs
  • 1 package wide egg noodles or wheat noodles
  • 1 can Cream of Chicken Soup

In a large pot boil and cook egg noodles until al dente then drain. While the noodles are cooking and in a sauce pan cook garlic, onions and peppers until onions are translucent. Add mushrooms and cook until well wilted. Add ground beef and cook together until meat is cooked through. Add the broth, parsley, and soy sauce and simmer until half reduced before adding the cream of chicken soup. Let simmer about 10 minutes. Add sour cream and simmer another 5 minutes. Mix in the noodles and stir to incorporate. Serve immediately.

Beef Stroganoff

  • 1 tbsp olive oil
  • 3 1/2 tbsp unsalted butter
  • 2 large onions, thinly sliced
  • 3 1/2 cups thinly sliced small button mushrooms
  • 2 1/4 lb (1kg) beef tenderloin (see below)
  • 2 tbsp chopped parsley
  • 1/2 cup heavy cream

Heat the oil and half of the butter in a large frying pan over medium-high heat and fry the onions until translucent. Add the mushrooms and fry until they begin to soften, 2-3 minutes. Remove the onions and mushrooms from the pan with a slotted spoon. Add the rest of the butter to the pan and heat until beginning to foam. Add the steak and sauté quickly over a high heat until browned on all sides, 3-4 minutes. Return the onions and mushrooms to the pan, and stir and shake to mix with the meat. Sprinkle with the parsley, then pour in the cream and cook for 1 minute longer. Season well before serving. (Gourmet Magazine)

CUTTING BEEF TENDERLOIN: To get perfectly even-sized pieces of meat, it is best to cut it yourself. Cut the beef tenderloin across into 3in (7.5cm) pieces, then cut each piece against the grain into slices about 3in (7.5cm) square and 1in (2.5cm) thick. Lay the slices flat and cut the squares into 3 by 1in (7.5 by 2.5cm) strips.

Beef Stroganoff

Serves 10-12

  • 7 tablespoons unsalted butter
  • 3 shallots, finely chopped
  • 1 pound shiitake mushrooms, stems removed, roughly chopped
  • 1 pound white button mushrooms, sliced
  • 1/2 cup cognac
  • 2 cups heavy cream
  • 1 teaspoon English-style mustard
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 pounds beef tenderloin, cut into strips 1/8-inch thick
  • 1 cup (about 4 ounces) pear tomatoes, halved
  • 1 pound pappardelle, pasta, cooked
  • 1 tablespoon creme fraiche
  • 1 crushed saffron threads
  • 1/4 cup tarragon, finely chopped, plus sprigs for garnish
  • 1/4 cup fresh flat-leaf parsley, finely chopped


In a large saute pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and saute until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper.

Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, and add to mushrooms. Once all the meat is seared, deglaze saute pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to saute pan. Cook until just heated through, about 5 minutes.

Add creme fraiche. Heat remaining 1 tablespoon butter in a medium saute pan over medium-high heat. Add tomatoes, and saute until heated through, about 2 minutes.
Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs. (Martha Stewart)

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There are too many renditions of this dish to research or count. I'm going try the second recipe for next time. It has just a few ingredients that seem very straight forward which may bring that complexity I'm searching for. The flavor that will come from the tenderloin and mushrooms along with a deglaze will provide a richer flavor than the cream of mushroom and soy sauce. I always added the soy and beef broth to bring in that meaty and savory flavor that I'm feel is missing without it. Next time I'll see if I can get the tenderloin to do the talking and see what it says.

2 comments:

athomewiththeknights said...

I'm drooling now, thank you. I love beef stroganoff, but I'm having a hell of a time finding soy sour cream lately. Publix is always out of it. :(

Nessa said...

I wonder if you can use a little reduced almond milk instead. It's really just to give it a creamier texture I believe.