I had some steak and sour cream I had to use up, so I decided to make beef stroganoff based on this epicurious.com recipe. I made a few substitutions, most importantly sour cream for the whipped cream, and the results were excellent. Mika, however, did not like how sour it was, so if I make it again, I’d use whipped cream.
Beef Stroganoff is usually served on egg noodles, I used whatever pasta shape I had around.
July 2011 Update I just made this dish again, this time using whipped cream and doubling the ingredients of the sauce. That was a good idea, as otherwise there wouldn’t be enough cream. The results were wonderful again, less sour than before. I’ll make it again (doubling the sauce from the recipe below)
- 2 lbs steak
- salt to taste
- 2 Tbsp. vegetable oil
- 2 Tbsp. butter
- 1/2 onion or 1 large shallot, finely chopped
- 8 oz button mushrooms, sliced
- 1 cup beef broth
- 2 Tbsp. cognac or brandy
- 3/4 cup sour cream or whipping cream
- 1 Tbsp. Dijon mustard
- sprinkle of dried dill
Pat dry the meat and cut into thin, short strips. Sprinkle with salt.
Heat the oil over high heat in a deep frying pan. Working in batches, add a layer of beef and cook on both sides until medium rare, about 1 minute per side. Remove beef and repeat with leftover beef. Remove beef, place in a plate, cover and set aside.
Turn heat to medium-high and add 2 Tbsp. butter. Wait until it melts and add the chopped onion. Cook until tender.
Add the mushroom slices, and sauté until the mushrooms are soft and the liquid evaporates, around 12 minutes.
Add the beef broth and stir. Add the brandy, stir and bring to a boil. Turn down the heat and simmer uncovered until the liquid thickens and coats the mushrooms – 10 to 15 minutes. Stir in the cream and mustard.
Return the meat to the frying pan, as well as any liquid that accumulated on the plate. Mix and simmer over medium-low heat until the meat is warm, about 2 minutes.
Sprinkle with dill and serve over pasta.