From the kitchen of One Perfect Bite...I have no holiday treats to share with you tonight. Unexpected company forced me to put the butter and sugar aside for the evening and come up with something more substantial, like a real meal - for a change. The steak I had planned for dinner wasn't large enough to feed four of us, so I had to extend it some fashion and this stroganoff was what I came up with. These days, I rarely make this dish. Mind you, there's nothing wrong with it. There was a time I actually enjoyed it, but like many women my age, I ate a a lot of it back in the day. Stroganoff, a dish of Russian origin, was all the rage in the fifties and the sixties and you could find versions of it made with types of beef that ranged from tenderloin to hamburger. It was a hostess favorite, so if you weren't serving it, you could be sure someone else was. Stroganoff is quite easy to make and it can be delicious if you use a cut of beef that is both tender and flavorful. Several years ago, I discovered that thin strips of flatiron steak were perfect for dishes like this. The beef used in stroganoff is not truly browned and it should be cooked only until it changes color. The chefs in the imperial Russia were not big on browning, so a classic rendering of the dish can look awfully beige. While I have not included it in the recipe below, the addition of a tablespoon of tomato paste can add some color to the dish and make it look more appealing. It seems that stoganoff is making a bit of a comeback and some of the newer recipes have you pile French fried onions or shoestring potatoes on top of the meat. While very early versions of the dish were served with a side of shoestring potatoes, I prefer to serve it over buttered noodles. This is a nice recipe. If you have never had stroganoff, I hope you'll give this version a try. Here's how the dish is made.
Beef Stroganoff...from the kitchen of One Perfect Bite
1 (14.5-oz.) can reduced sodium beef broth
4 tablespoons unsalted butter, divided use
2 tablespoons flour
1 teaspoon dry mustard
1/4 cup sour cream
Beef and Mushrooms
1-1/2 pounds thinly sliced flatiron or sirloin steak
1 small yellow onion, thinly sliced
8 ounces sliced cremini mushrooms
Optioanl: 2 tablespoons brandy or dry sherry wine
Kosher salt and freshly ground black pepper, to taste
2 tablespoons finely chopped parsley
8 ounces cooked and buttered egg noodles
1) To make sauce: Place beef broth in a small pan, bring to a boil and simmer until broth is reduced by half. In a separate pan, heat 2 tablespoons butter in a 2-quart saucepan over medium heat. Add flour and dry mustard, and cook, stirring, for 2 minutes. Gradually add broth, whisking constantly, and bring to a boil; cook until thick, about 2 minutes. Stir in sour cream, remove from heat, and set aside.
2) To make beef and mushrooms: Heat remaining butter in a 12-inch skillet over medium-high heat. Lightly season beef with salt and pepper. Add to skillet and cook until just cooked through, about 3 minutes. Transfer beef to a plate. Add onions to same skillet, and cook until soft and lightly golden, about 5 minutes. Stir in mushrooms and saute for 5 minutes longer. Deglaze pan with brandy or sherry, if using. Reduce heat to low, return beef to pan and add reserved sauce. Season to taste with salt and pepper and heat through. Cover to keep warm.
3) Meanwhile, cook egg noodles per package instructions. Drain. Toss with butter. Spoon stroganoff onto a serving platter, and surround with egg noodles. Garnish with parsley. Yield: 4 servings.
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Yum yum yum! We went to Noodles & Company the other night and Phil ordered this. He loved it, but I know yours would be much better.ReplyDelete
I do like a bit of stroganoff! But I remember in the 80s as well it felt like every time you went over to friends you either got stroganoff or apricot chicken! Very clever way to make your steak feed more people though!ReplyDelete
We must be on the same wave length Mary. I just thought about Beef Stroganoff last night and how much we used to enjoy it. And voila, here is is on your blog this morning.ReplyDelete
Merci. A classic that never goes out of fashion.
Back in the 70's, I made stroganoff often. We loved it. That just might be a perfect winter dish. Thanks for sharing. SusanReplyDelete
MMMMMM.. beef stroganoff is one of those dishes I tend to forget about when cooking, as Chris hates mushrooms....but I do order it from time to time when we go out. I think next time I'll just pop on over to your house.. yours looks so much better than anything in a restaurant!!ReplyDelete
Love love beef stroganoff! I should prepare some, it's been a long time!ReplyDelete
I think flat iron steak is an excellent choice for beef stroganof! Great idea, Mary.ReplyDelete
Hope you are having a wonderful holiday season! Cheers!
Sounds like a simple and delicious recipe Mary. I am a fan of StroganoffReplyDelete
How delicious! And you make it seem quite easy to prepare.ReplyDelete
Stroganoff is a wonderful way to stretch steak cuts to feed those unexpected guests, thoroughly enjoyed by all. Your photo looks so good, all I need now is a fork. :)ReplyDelete
That is one full plate of beef and pasta! I'm sure it would make a great meal :)
Duncan In Kuantan
This is one of my favorites and for some reason I hardly ever make it. It will be on my todo list in January.ReplyDelete
this plate looks absolutly delicious ...ReplyDelete
vermont maple syrup
Mary, I really like beef stroganoff...sort of...if you leave out the mushrooms! Beef, butter, noodles, gravy, some spices...good enough for me! Take Care, Big Daddy DaveReplyDelete