edu (cooking): Beef stroganoff

jshively

Well-Known Member
Sep 18, 2003
102,228
Indiana
I swear at this rate I will be buying my cardiologist's daughter a BMW.

Beef stroganoff is a beautiful dish that is simple, easy, and more importantly quick to prepare. Requires zero fancy ingredients and is the type of dish that lets those high quality ingredients you buy shine.
For this dish you are going to need:
  • 1 lb of steak such as top sirloin, tenderloin, or my favorite cut flat iron (basically we want a cut of beef that is capable of hot and quick cooking so leave the brisket and chuck roast alone)
  • 1 shallot diced finely
  • 8 ounces of mushrooms sliced thinly
  • 1 cup of sour cream
  • 4 cups of cooked egg noodles (I really need to get a pasta maker to do my own)
  • 1/2 cup of the reserved cooking liquid from the egg noodles
  • Kosher salt and pepper
  • 5 TB of butter
  • Canola oil
  • Chopped parsley for garnish
Set the steak on the counter for a good 30 minutes before you start. We want the meat to come up to room temperature so that it cooks evenly. Cut the steak into 1 inch thick pieces that are about 2-3 inches long.
Over medium-high in your favorite cast iron skillet melt 3 TB of the butter with 1 TB of the canola oil. Once the butter has melted add in some of the steak and a pinch of salt and pepper over the meat. Do not add it all into the pan or else you will cause the meat to steam rather than brown. Cook till the meat is brown all over (about 2 minutes a side). Remove the meat and set aside.
browning.JPG

browned.JPG

Once all the steak has been browned add in another TB of butter and add the shallots. Cook for about a minute stirring constantly.
shallot.JPG

Add in the mushrooms with you guess it another TB of butter and a pinch of salt and pepper. Lower the heat to medium-low and cook till softened (about 5-8 minutes).
mushroom.JPG

Lower the heat to low and add in the sour cream. Stir around and if the sauce seems thick add in a little dash of the reserved cooking liquid from the pasta to thin it out.
cream.JPG

Add the steak back into the pan and stir it around till warm.
steak.JPG

Serve garnished with parsley over the egg noodles.
plate.JPG



Link: http://www.culinarydisaster.com/wordpress/?p=86
 

qtipboy

They taste like burning!
Jan 20, 2004
8,733
Fremont, CA
Wirelessly posted via wap.offtopic.com (HTC-8900/1.2 Mozilla/4.0 (compatible; MSIE 6.0; Windows CE; IEMobile 7.6) UP.Link/6.3.1.20.0)

ifl
 

agent0068

OT Supporter
Jun 28, 2002
39,282
looks good :bigthumb:

and yes you do need a pasta maker. real men make stroganoff with fresh pasta. the home-made kind that you don't taste the love in, but you taste anger from pasta-making inexperience and cock-ups :o :rofl:
 

agent0068

OT Supporter
Jun 28, 2002
39,282
he didn't use butter--he really used bacon grease



right? RIGHT?

or else everything i know is wrong :wtc:
 

agent0068

OT Supporter
Jun 28, 2002
39,282
i used marsala. i think the nuttiness of the wine is a nice complement to that of the mushrooms
 
TS
TS
jshively

jshively

Well-Known Member
Sep 18, 2003
102,228
Indiana
he didn't use butter--he really used bacon grease



right? RIGHT?

or else everything i know is wrong :wtc:

:wtc::wtc::wtc:

I am devising the bacon dish of bacon dishes.

Ground bacon formed into patties and no bread is good enough so instead I am using sausage patties.
 

Nickos

OT Supporter
Aug 26, 2002
124,357
NW MN
i got chicken swimmin in buttermilk and a bit of franks red hot right now

take a guess what im makin tomorrow :naughty: :yum:
 

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