What Are You Eating?
- Thread starter Brute
- Start date
What is the marinade?
I make stroganoff from a recipe that I think was in 30 minute gourmet. The meat gets mixed with paprika and salt & pepper. The reduction is butter, white wine, and sour cream, which is good, but I think I'd like to try yours if you're up for sharing.
OK...I made this with ny strip steak since it was on sale...but usually use a less expensive cut of beef, although I believe the original recipe uses tenderloin.
2lbs thin cut sirloin
3Tbsp soy sauce (for marinade)
2Tbsp Worcestershire (15g for beef marinade, 20g for sauce)
1 med white onion, medium diced
1lb cremini or button mushrooms, sliced
4-5 large garlic cloves, minced/pressed
High smoke point oil (canola, grapeseed, avocado, etc)
Salt
1 glass dry white wine
1.5Tbsp tomato paste
2Tbsp ap flour (or substitute with GF flour)
1 2/3c beef broth (homemade bone broth or store bought with 3 packets of powdered gelatin stirred in)
1 2/3Tbsp Dijon mustard
1.5tsp black pepper
1lb Campanelle pasta (bronze die cut if you can find it)
.5 stick unsalted butter, cut into chunks
1/3c heavy cream
“Jaccard” sirloins by poking many times on both sides with a fork (or use a jaccard tenderizer if you have one)
Place steaks into a bag or container with soy sauce and 15g of Worcestershire, making sure to coat well and refrigerate for 15-20min. Dry beef well with towels before searing.
Add a long glug of oil to pre heated heavy bottomed pot (over high heat) and carefully lay in steaks, making sure to press down on each for several seconds. Cook steaks on side 1 for about 90 seconds or until nicely browned. Flip to side 2 and cook for another 2-3 minutes. Transfer steaks to a plate to rest. Temp should read about 128-130F.
Add another squeeze of oil into the steak pot. Add mushrooms and pinch of salt, using a wooden spoon to scrape up beef fond. Saute for 4-5 minutes or until mushrooms have released some moisture, and most of the beef fond is scraped up.
Add chopped onion and another pinch of salt. Stir and continue to saute for 3-4min, stirring every minute and continuing to scrape up fond on the bottom of the pan. Add garlic and cook for 10-15 seconds, then add wine. Stir to deglaze bottom of the pan. After about a minute or when wine has reduced, add tomato paste and flour. Stir. After about a minute of frying, flour and tomato paste should have glazed the bottom of the pot.
Add beef broth. Stir to work up glaze from bottom of the pot and bring to a simmer. Stir in mustard, worcestershire, and black pepper. Reduce heat to low and simmer for 10 minutes, covered. When ready, the sauce should be thickened and glossy.
Stir in heavy cream.
Add pasta to a pot of boiling, well salted water, stir and cook per package instructions (8-9min)
When cooked to al denta, drain pasta, leaving about 1/4c of pasta water in the pot with the noodles. Add butter to the noodles and stir to emulsify as it melts.
Slice steaks against the grain then cut in half (or into bite sized pieces) and add steak + any juices on the plate into the reduced mushroom wine sauce and stir. Cover and cook over low heat for about a minute. Taste for seasoning and salt if needed.
Top buttered noodles with beef stroganoff sauce and garnish with chopped dill and parsley.
Outstanding, but, doesn't adding butter to the noodles (I was taught never add butter, oil, or rinse) mean that lovely sauce will not stick to the noodles?
If you stir it up well with the hot wet drained pasta, the starchy water + butter will emulsify and form a bit of its own sauce to combine with and thicken the beefy goodness.
Ahh, yes, thanks - I missed/forgot keeping the pasta water with the noodles. I often add pasta to the sauce, then finish the whole lot off with butter.
Cheers
Cheers
I use the Strip Steak in mine when feeling flush, but also have used pork and even chicken when making Strganoff.
Also I use smoked paprika because it, like butter, makes it better...IMHO.
Use chicken thighs cut up...it's pretty good.
Also I use smoked paprika because it, like butter, makes it better...IMHO.
Use chicken thighs cut up...it's pretty good.
Actually a fat, like oil or butter, acts like a binder with pasta...
I defrosted a filet from last week and had a grilled salmon sandwich with a loaded li’l russet last night…
…and this morning for second breakfast I had a gooey egg over some sautéed onion and the little bits I gleaned from the fish I had just caught and cut. Homemade kim chi to accompany. (First breakfast was a pb and j and an Asian pear from the neighbors tree, consumed between paddle strokes.) It must be September on Puget Sound.
…and this morning for second breakfast I had a gooey egg over some sautéed onion and the little bits I gleaned from the fish I had just caught and cut. Homemade kim chi to accompany. (First breakfast was a pb and j and an Asian pear from the neighbors tree, consumed between paddle strokes.) It must be September on Puget Sound.
I was lerned up to drain the pasta and then add a dab of olive oil so that the pasta doesn't stick to itself. I don't know if I've ever had pasta with some of the starchy water left in, but butter likely does the same job as oil to keep the pasta from sticking together.
Brute, you cook the mushrooms before the onion. In my experience, mushrooms cook a lot faster than onion does, but I like my onion leaning toward caramelized. Do you think it would work as well to cook the onion and then add the mushrooms?
I think I'm a gonna' give this a try, but like Mossback I will probably feel compelled to add smoke paprika, just cuz.
I use sirloin for stroganoff, but I think my recipe called for even cheaper beer, like chuck. Only did that once; I think I was still chewing it until Tuesday. So I've used sirloin ever since, and it works well. However I do have a freezer half full of NY strips cuz I bought one of those Costco vacuum packed "half a cow" cuz it was $4 a pound less than the nicely slliced and packaged NY strip steaks. (Probably won't do that again because the bulk steaks are "chewier" than the sliced ones that are packed 4 or 5 on a styrofoam tray.)
Brute, you cook the mushrooms before the onion. In my experience, mushrooms cook a lot faster than onion does, but I like my onion leaning toward caramelized. Do you think it would work as well to cook the onion and then add the mushrooms?
I think I'm a gonna' give this a try, but like Mossback I will probably feel compelled to add smoke paprika, just cuz.
I use sirloin for stroganoff, but I think my recipe called for even cheaper beer, like chuck. Only did that once; I think I was still chewing it until Tuesday. So I've used sirloin ever since, and it works well. However I do have a freezer half full of NY strips cuz I bought one of those Costco vacuum packed "half a cow" cuz it was $4 a pound less than the nicely slliced and packaged NY strip steaks. (Probably won't do that again because the bulk steaks are "chewier" than the sliced ones that are packed 4 or 5 on a styrofoam tray.)
