Saturday, December 1, 2007

Beef Stroganoff with Noodles

Beef Stroganoff is one of my favorite beef dishes. It's actually a Russian recipe and there are a lot of variations out there. This one is what I like the best after combining different recipes.

Use tenderloin beef. Your beef has to be good quality, otherwise all your work will be for nothing. The beef is very important here, it needs to be soft after it cooks. And cut as thinly as you like them, I cut them very very thin. If you partially freeze the beef for about 1 hour, you would be able to cut it much easier.

Although the recipe has only sour cream, you can substitute with 1 cup sour cream and 1/2 cup heavy cream. You can also use low-fat sour cream.

Don't skip the cognac if you can, but if you don't have it handy, you can also try white wine or brandy.

This is a very flavorful dish, you can serve it with noodles or with rice. It is very rich so it needs a balance. And it makes great leftovers:) Enjoy!

BEEF STROGANOFF WITH NOODLES

Ingredients:

2 pounds lean beef sirloin sliced into thin strips,
salt to taste
freshly ground black pepper
3 tablespoons olive oil1
large onion sliced
3 cloves garlic minced
2 pounds fresh mushrooms sliced
1 1/2 cups sour cream
1 cup canned beef broth
2 tablespoons Cognac
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
1/2 teaspoon Worcestershire sauce
12 oz wide egg noodles
4 tablespoons of butter

Directions:
Season the sirloin with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the sirloin and brown on all sides, about 8 minutes total. Set the sirloin on a plate and keep warm.

Reduce the heat to medium and add the onion. Season lightly with salt and pepper and cook, stirring occasionally, until the onions begin to soften, about 5 minutes.
Add the mushrooms and cook until they are soft, about 7 more minutes.

Add the garlic and cook for 1 minute more.

Add the beef broth, then the Cognac. Simmer until liquid thickens and just coats mushrooms. About 15-20 minutes.

Add the sour cream, Dijon mustard and Worcestershire sauce. Combine well and heat thoroughly.

Add the sirloin and any juices from the pan, simmer for about 2 minutes, do not boil. Stir in chopped dill. Taste and adjust the salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add 4 tablespoons of butter and toss to coat. Season with salt and pepper.

Divide the egg noodles among 8 plates so that they form a small ring on the plate.
Spoon the beef mixture into the center of each ring and serve.

No comments:

Search box