Despite the bad picture the food was delicious
Thank to the epicurious app on my iphone and the tragically, dearly departed gourmet I managed to make beef stroganoff that tasted exactly like what I'd been dreaming about.
Adapted from Beef Stroganov in Gourmet October 2001
You will need
- 3 1/2 Tbsp unsalted butter (divided 1.5+1+1)
- 1 Tbsp all-purpose flour
- 1 cup beef broth
- 1 lb beef*
- 2 Tbsp olive oil (divided 1+1)
- 1/2 cup shallot, sliced thin
- 4 cups (3/4 lb) brown mushrooms, cut in thick slices
- 3 Tbsp sour cream at room temperature
- 1 tsp Dijon mustard
- 1 1/2 Tbsp fresh dill, chopped
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- (you'll also need egg noodles to serve properly)
This recipe was what finally got it through my head that prep is important, I got all my ingredients measured and chopped and ground and whatnot prior to cooking and it made things go sooo smooth.
- Melt 1 1/2 tablespoons butter in a small saucepan over moderate heat then whisk in flour
- Cook roux, whisking constantly for 2 minutes.
- Add beef broth in a slow stream whisking constantly, bring to a boil.
- Reduce heat & simmer sauce 3 minutes, whisking periodically.
- Remove from heat & keep covered & warm.
- Rinse & pat beef dry then season well with salt and pepper.
- Heat 1 Tbsp butter with 1 Tbsp olive oil in a heavy skillet over moderately high heat.
- Sauté beef in two batches, turning to brown on both sides but still pink inside, about 1 minute.
- Transfer the meat and its juices to a bowl .
- Heat remaining butter with remaining olive oil in the same skillet until hot but not smoking,
- Sauté shallot lightly brown, about 3 minutes.
- Add mushrooms and sauté, stirring occasionally, until their water is evaporated and mushrooms are browned, about 8 to 10 minutes.
- Return meat with its juices to skillet and stir to combine.
- Keep on lowest heat.
- Reheat roux/broth sauce over low heat without boiling
- Whisk sour cream, mustard, dill*, salt, & pepper into sauce.
- Stir sauce into beef and mushrooms until combined
- serve over buttered egg noodles
The not-super-appetizing-looking side above the stroganoff is leftover actually-quite-delicious cabbage dish I'll post the recipe for soon.
This recipe claims to make six servings, but really it's four, two if you have the metabolism of my skinny husband.