Beef Stroganoff

I have been craving beef stroganoff for three years, really. For some reason I just hadn't gotten around to making it- I wanted it to taste just like I remember from childhood, I kept forgetting to ask my mom for her recipe, she didn't have a recipe, I lost the copy she gave me, etc... and three years later I decided it was time to do a little searching and find a recipe that would taste right.


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)
  

*I used stir-fry strips my meat counter had pre-cut, but they cook through a little too quickly, so next time I'll just have the butcher cube a steak



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.

1. Melt 1 1/2 tablespoons butter in a small saucepan over moderate heat then whisk in flour
   
2. Cook roux, whisking constantly for 2 minutes.
   
3. Add beef broth in a slow stream whisking constantly, bring to a boil.
   
4. Reduce heat & simmer sauce 3 minutes, whisking periodically.
   
5. Remove from heat & keep covered & warm.

1. Rinse & pat beef dry then season well with salt and pepper.
   
2. Heat 1 Tbsp butter with 1 Tbsp olive oil in a heavy skillet over moderately high heat.
   
3. Sauté beef in two batches, turning to brown on both sides but still pink inside, about 1 minute.
   
4. Transfer the meat and its juices to a bowl .

1. Heat remaining butter with remaining olive oil in the same skillet until hot but not smoking,
   
2. Sauté shallot lightly brown, about 3 minutes.
   
3. Add mushrooms and sauté, stirring occasionally, until their water is evaporated and mushrooms are browned, about 8 to 10 minutes.
   
4. Return meat with its juices to skillet and stir to combine.
5. Keep on lowest heat.
   

1. Reheat roux/broth sauce over low heat without boiling
   
2. Whisk sour cream, mustard, dill*, salt, & pepper into sauce.
   
3. Stir sauce into beef and mushrooms until combined
4. serve over buttered egg noodles

*I didn't remember there being dill in stroganoff, but it definitely gave the food the flavor I wanted.



Enjoy!

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.