---------- Recipe via Meal-Master (tm) v8.06 Title: Beef Stroganoff Categories: Main dish, Meats Yield: 4 Servings 1 1/2 tb Vegetable oil 12 oz White button mushrooms Salt and ground black pepper 3/4 lb Beef tenderloin 1/2 c Beef broth 1/2 c Chicken broth 3 tb Butter 1/2 c Onion, minced 1 ts Tomato paste 1 1/2 ts Dark brown sugar 1 tb All-purpose flour 1/2 c Dry white wine 1/3 c Sour cream 8 oz Egg noodles Prepare a two quart pot of boiling salted water for the noodles. Clean the mushrooms. Half them if small, quarter if medium size, cut into sixths if large. Slice beef against the grain, into 1/8 inch strips. Heat 1 tb of the oil in a heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking. Add the mushrooms and cook on high for 30 seconds without turning. Salt and pepper to taste. Then cook for an additional 4 minutes, stirring occasionally, until mushrooms are lightly brown. Transfer to a bowl. Return the skillet to high heat, add the remaining 1/2 tb oil. When hot, add the beef. Stir to distribute in a single layer on the bottom of the pan. Cook without turning for about 2 minutes, or until nicely browned. Then turn and brown the other side of the beef strips, about 1 minute. Season to taste with salt and pepper, and transfer to the bowl with the mushrooms. Add the beef broth to the skillet, scraping up the fond from the pan. Cook over high heat until reduced to 1/4 cup, about 3-4 minutes. Transfer to bowl with beef and mushrooms. Return skillet to medium-low or low heat. Add 1 tb of the butter, and when it foams, add the onion, tomato paste, and sugar. (At this point, add the noodles to the boiling water so that they will be done at about the same point as the meat and sauce). Cook gently, being careful not to burn the tomato paste, until the onions are lightly cooked and transparent, about 6 minutes. Add the flour and stir in. Remove from heat. Whisk in the chicken broth and wine, return to heat, and simmer gently about 2 minutes, or until thickened. Drain the liquid from the bowl of beef and mushrooms into the thickened sauce, and whisk in. Place sour cream in a bowl, and whisk into it 1/2 cup of the hot sauce, then return it to the skillet and whisk it into the rest of the sauce. Add mushrooms and beef to the skillet, and heat until warmed through. At this point, the noodles should be done. Drain, return to pan, melt the remaining 2 tb of butter onto them. Serve beef, mushrooms and sauce over noodles. -----
ANOTHER excellent recipe from Cook's Illustrated. Classic Stroganoff. I've made this twice in the last week. The first time I didn't have any beef broth on hand, so I used straight chicken broth, and didn't have white wine, so I used whiskey. It was still very good, but I really think the second version I made, with the proper ingredients, is slightly better. I don't have much to add about this recipe, except to be very careful when you're cooking the onions, brown sugar and tomato paste: the latter two ingredients burn very easily.
Oh, and the point of whisking half a cup of the hot sauce into the sour cream and then returning that to the main skillet (rather than just dumping the sour cream directly into the skillet) is that sour cream will sometimes curdle or separate when added directly to very hot liquids. This avoids that problem.
In other news... while trying to figure out to to make FrontPage not screw up recipe formatting, I just discovered the <pre> tag. Mmm, I like it. Go, little <pre> tag!
Sigh. There's just so much about html I don't know...
ka(waru), ka(eru), yo
meaning: replace exchange, world, generation, fee
世代 == sedai == generation
古代 == kodai == ancient times
|Left radical is 'person', right radical is 'stake'. Henshall suggests as a mnemonic: 'Person replaced by stake'.|