stroganoff
Table of Contents
Beef Stroganoff
Ingredients
- 1 1/2 lbs (0.7 kg) flank steak
- 1 tbsp rosemary salt
- 1 tbsp black pepper
- 1/3 cup (40 G) flour + 2 tbsp corn starch
- 2 tbsp onion powder
- 2 tsp garlic powder
- 15 button mushrooms
- 1 yellow onion
- 8 sprigs of stripped thyme
- 2 tbsp unsalted butter
- 3/4 cup (177 ml) dry white wine
- 1 1/2 cup (354 ml) beef stock
- 1 tbsp Dijon mustard
- a dash of Worcestershire sauce
- 1/4 cup (60 ml) heavy cream
- 1/2 cup (60 ml) sour cream
- garnish with a dollop of sour cream and fresh parsley leaves
Procedure
- Slice beef and season with rosemary salt
- Whisk together flour, cornstarch, onion powder and garlic powder
- Place all of the beef into the flour mixture and coat
- Place beef into a colander and shake off excess flour
- Heat a skillet with beef fat or oil of choice
- Sear the meat - don't over crowd the pan - add oil as needed
- Slice mushrooms
- Saute the mushrooms in the same pan used for the beef - remove when browned
- Julian slice the onion
- Saute the onion the same pan add oil as needed to start.
- Cook until browned
- Add garlic and thyme
- saute for two minutes
- Add dry white wine
- Return mushrooms to pan
- Saute until most of the wine has evaporated
- Add the beef stock
- Turn up heat and reduce by 80%
- Add the mustard and mix in
- Add a dash of Worcestershire sauce and mix in
- Add cream and sour cream
- Mix and heat the sauce
- Add the beef and heat through
- Add butter and melt into the sauce
stroganoff.txt · Last modified: (external edit)