Beef Stroganoff

 

Erica and I moved to 12 Maynard on November 28th 2009! We can’t believe a year has passed us by! We have been through so much: a freezing cold winter and a spring and summer filled with laughs and many a feast on our patio…I endured a painful job search going through three before finding a home at Gap Adventures. All seems to be good in the Parkdale hood…so we wanted to celebrate our anniversary by eating our favorite meal which I prepared whilst listening to Diana Krall all Sunday afternoon. The recipe is a basic Julia Child Stroganoff with a few minor changes.

 

1/2 lb sliced button mushrooms

5 T butter

3 Tb minced shallots

1/4 tsp salt and pinch of pepper

2 1/2 lb filet of beef

1/4 cup Madeira or dry vermouth

3/4 cup beef stock

1 cup whipping cream

1/2 cup sour cream

2 tsp cornstarch blended with 1 Tb of the cream

warm egg noodles

 

Saute mushrooms in 2 Tbs of butter in hot skillet for 4-5 minutes to brown them lightly. Stir in shallots and cook for a minute longer. Season the mushrooms and scrape into a side dish.

 

Working with the beef filet, remove all surrounding fat and filament, and cut into 2-ounce pieces.

 

Place 2 Tb butter in skillet and set over moderatly high heat. When butter foam begins to subside, saute beef, a few pieces at a time, for 2 to 3 minutes on each side to brown the exterior but keep the interior rosy red. Set the beef on a side dish, and discard sauteing fat.

 

Pour the wine and stock into skillet and boil it down rapidly, scraping up coagulated cooking juices, until liquid is reduced to about 1/3 cup. Beat in the cream, then the cornstarch mixture. Simmer a minute. Add the sauteed mushrooms and simmer a minute more. The sauce should be slightly thickened. Taste carefully for seasoning. Return beef to skillet along with any juices which may have escaped. Baste the beef with the sauce and the mushrooms.

 

Serve with hot egg noodles and a dollop of sour cream. Serve to eager mouths.

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