Beef Stroganoff

This is a really tasty beef stroganoff recipe. It originally called for white wine, but we used red and I think it was very yummy! The meat was nice and tender. I am not a fan of tough bits of meat that you have to chew, and chew and CHEW but the marinating step eliminates that!

Beef Stroganoff
(recipe adapted from Cooks Illustrated)

1 1/4 lbs sirloin steaks, or tips ( trimmed of excess fat and cut lengthwise with grain into 4 equal pieces)
2 teaspoons soy sauce
1 lb white mushrooms, quartered
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
fresh ground black pepper
1 tablespoon vegetable oil
1 medium onions, finely chopped
table salt
2 teaspoons tomato paste
4 teaspoons unbleached all-purpose flour
1/3 cup plus 1 tbsp. red wine
1 1/2 cups beef broth
1/2 cup sour cream
1 tablespoon chopped fresh parsley leaves (optional, for garnish)

Using fork, poke each piece of steak 10-12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.(I put my meat in the soy sauce and then we went to the store. It was nice and tender by the time we got home!)

While meat marinates, combine water, dry mustard, sugar, and 1/2 tsp pepper in a small bowl until smooth paste forms; set aside.

Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and internal temperature registers 125 to 130 degrees, 6-9 minutes, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.



The original recipe calls for microwaving the mushrooms before adding them, but I thought that was strange. So I sauteed them in the pan with the onions. Add mushrooms, onion, and 1/2 tsp salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6-8 minutes.



Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth and mustard paste and bring to simmer, scraping bottom of pan with wooden pan to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4-6 minutes.



While sauce is reducing, cut steak pieces across grain into 1/4" thick slices (my meat was already in pieces.) Stir in meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1-2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoons wine; season to taste with salt and pepper.



Sprinkle with parsley to garnish. Serve over hot egg noodles.

We also had a tasty green salad with our dinner.



Enjoy!