Wednesday, July 13, 2011

Beef Stroganoff



Slice one quarter cup shallots (about 3-4 good sized shallots)



Slice one medium sweet brown onion


Mince two cloves garlic


¼ cup minced parsley


2 lbs sliced mushrooms (we used a variety)


Slice across grain one lb. beef (we used fillet, sirloin or flank are good choices), salt and pepper and lightly flour


Heat large frying pan, add table spoon of olive oil; brown beef on one side 2-3 minutes, stir around, take out immediately and set aside


Add to hot pan (if not non-stick add 2 tablespoons olive oil) onions and shallots, stir 2 to 3 minutes. Add garlic, a pinch of salt and stir until onions are soft (about 5 to 10 minutes)


Add a touch of good wine vinegar (we used sherry vinegar)


Remove and set aside


Add 2 table spoons of olive oil and put in mushrooms. Drizzle a bit more olive oil over mushroom along with a pinch of salt. Stir while cooking (about 10 minutes). Mushrooms must release moisture AND reabsorb all of it


Add onions back in and one cup of red wine (we used a merlot), 10 sprigs of fresh thyme, 6 oz. frozen veal demi-glac─Ś, or a good veal stock or a good chicken stock


When the stock is incorporated into sauce, reduce heat to medium. Stir in 2 tablespoons sundried tomato paste (or any tomato paste). Simmer, add a teaspoon paprika and ¼ teaspoon cayenne pepper (per taste, optional).


Cook noodles per package instructions (don’t over-cook).


Remove thyme sprigs from sauce, add meat back in, heat through. Adjust seasonings.


Last minute, turn off heat, add about 1 cup sour cream and parsley.


Serve over noodles.