Beef Stroganoff

Beef Stroganoff has its origins in mid 19th century Russia. Immigrants brought it to the US in the 1940’s where it became somewhat Americanized.

The original just called for beef, mustard and sour cream. Most recipes call for expensive (and rather bland) tenderloin. Myself, I go with a cheaper, more flavorful cut.

I also cut the time down on the mushrooms thanks to a trick from Cook’s Illustrated. If you like to cook, you need this periodical. Seriously, I’ve gotten it for the past 8 or 9 years and it’s awesome. This is delicious over rice, but I prefer wide egg noodles.

What You’ll Need

Approximately 50 minutes total time

1 ½ lb flatiron or check eye steaks

2 tsp tamari (soy sauce)

1 lb button mushrooms quartered

2 tsp hot water

1 T dry ground mustard

1 tsp sugar

1 T oil

½ tsp each salt and pepper

1 med onion diced

2 tsp tomato paste

4 tsp flour

1/3 C + 1 T white wine or dry vermouth

1 ½ C beef broth

½ C sour cream

1 tsp dried dill

1 package of wide egg noodles

First off, poke each piece of meat 10 times with a fork (be sure to get its permission first, consent is important). Rub the tamari (soy sauce) over the meat in a glass dish. Cover with plastic wrap and toss it in the fridge.

While that’s going on, put the mushrooms in a microwave safe bowl and cover with plastic wrap. Stick it in the microwave for five minutes on high. Drain the mushrooms and reserve the liquid for soup, sauces, grains or such; otherwise discard (you wasteful fool).

Combine dry mustard, pepper, sugar and water until you’ve got a smooth paste.

Now heat the oil in a large pan over medium high heat. Cook the steaks until browned on all sides, 6-9 minutes. Transfer the meat to a plate and loosely tent with aluminum foil. Try not to eat steak.

Add the mushrooms, onion and salt to the pan. Cook for 6-8 minutes, stirring and scraping up the bits on the bottom. Then add the tomato paste and flour and cook for one minute, stirring constantly. Next add the 1/3 C wine, beef broth and mustard paste. Stir and bring to a simmer, scraping up the bits on the bottom. Reduce heat to medium and thicken the sauce for 5 minutes.

Cut the steaks across the grain into 1/4” slices. Stir the meat and the juices into the sauce and behold its glory…and cook for two minutes. Remove from the heat and stir in the sour cream and 1T wine.

Sprinkle with dill and serve. Delicious!