Beef Stroganoff
Oct. 11th, 2012 07:37 amBeef Stroganoff, Cappy style
INGREDIENTS
1 1/4 pounds leftover rare to medium rare roast beef, sliced thinly
8 ounces white or crimini mushrooms, cleaned & sliced thinly
1 - 2 tablespoons butter, salt, pepper, dash of white balsalmic vinegar or sherry (vinegar/sherry are optional)
2 teaspoons hot water
2 teaspoons dry mustard
1 teaspoon sugar
Ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
Table salt
2 teaspoons tomato paste
1/3 cup cheap-assed white wine from Trader Joe's that I keep in the fridge for cooking
1 1/2 cups beef broth
2 teaspoons soy sauce
dash of Worcestershire sauce
1 cup sour cream
a dash of sherry (optional)
INSTRUCTIONS
Sautee mushrooms in butter with salt, pepper, and a dash of white balsalmic vinegar or sherry (vinegar and sherry are optional) in a large skillet. Remove mushrooms from skillet because Eli doesn't like them and set aside (add them back onto my plate right before eating, because YUM.)
Combine water, dry mustard, sugar, and ½ teaspoon pepper in small bowl until smooth paste forms; set aside.
Melt the butter and flour in the same skillet you cooked the mushrooms in. Cook on medium-low heat until a roux forms.
Add onion powder, tomato paste, wine, beef broth, and mustard paste and bring to simmer. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes. Season with soy sauce, Worcestershire sauce and salt, to taste.
Cut roast beef pieces across grain into ¼-inch-thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and a dash of sherry if you like; season to taste with salt and pepper.
I serve this to Eli over egg noodles, and to myself over steamed veggies (still doing the low carb thing). Tonight it was a mix of broccoli and green beans. It's sooo tasty! I just have to work on getting the sauce thicker. Hopefully having this recipe to refer to next time will help.
KEEWERD
INGREDIENTS
1 1/4 pounds leftover rare to medium rare roast beef, sliced thinly
8 ounces white or crimini mushrooms, cleaned & sliced thinly
1 - 2 tablespoons butter, salt, pepper, dash of white balsalmic vinegar or sherry (vinegar/sherry are optional)
2 teaspoons hot water
2 teaspoons dry mustard
1 teaspoon sugar
Ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
Table salt
2 teaspoons tomato paste
1/3 cup cheap-assed white wine from Trader Joe's that I keep in the fridge for cooking
1 1/2 cups beef broth
2 teaspoons soy sauce
dash of Worcestershire sauce
1 cup sour cream
a dash of sherry (optional)
INSTRUCTIONS
Sautee mushrooms in butter with salt, pepper, and a dash of white balsalmic vinegar or sherry (vinegar and sherry are optional) in a large skillet. Remove mushrooms from skillet because Eli doesn't like them and set aside (add them back onto my plate right before eating, because YUM.)
Combine water, dry mustard, sugar, and ½ teaspoon pepper in small bowl until smooth paste forms; set aside.
Melt the butter and flour in the same skillet you cooked the mushrooms in. Cook on medium-low heat until a roux forms.
Add onion powder, tomato paste, wine, beef broth, and mustard paste and bring to simmer. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes. Season with soy sauce, Worcestershire sauce and salt, to taste.
Cut roast beef pieces across grain into ¼-inch-thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and a dash of sherry if you like; season to taste with salt and pepper.
I serve this to Eli over egg noodles, and to myself over steamed veggies (still doing the low carb thing). Tonight it was a mix of broccoli and green beans. It's sooo tasty! I just have to work on getting the sauce thicker. Hopefully having this recipe to refer to next time will help.
KEEWERD