Monday, April 13, 2015

Beef Stroganoff

I can't believe it's almost been a month since I last posted!  I am so sorry guys!  This past month has been very busy for me as I have finally ended my job search.  It has been a rough ride, but I am glad to be at this end of the tunnel.

The last few weeks I have been focused on training and driving about an hour away to do it.  That makes for some long days and evenings.  But gladly this weekend, I had some time off and so in the spirit of our Sunday suppers, I decided to make a new recipe.

One of my favorite Food Network shows is Pioneer Woman, I like it so much I even follow her blog and Facebook page.  I just find her recipes and style to be so relatable and I really enjoy watching her family.  So, on Saturday she posted a recipe for Beef Stroganoff that looked simply delicious!  Here is the link.  Babe has been asking for Beef Stroganoff lately, so I thought I would accommodate him!

This recipe does call for fresh mushrooms that have been sliced.  To deal with Babe's aversion to the texture of mushrooms, I just zipped them up in the food processor before adding them in.  I also used red wine instead of brandy as that is what I had on hand.

Beef Stroganoff



Ingredients:
  • 1lb sirloin, chopped into 1" pieces
  • 8 oz crimini mushrooms, processed in food processor
  • 2 carrots, peeled and chopped
  • 1/2 onion, chopped
  • 1/2 C red wine
  • 2-1/4 C beef stock, divided
  • 2 tbsp corn starch
  • 1/4 C sour cream
  • 1 tsp dijon mustard
  • buttered egg noodles, cooked
Method:
  1. Heat 1 tbsp oilive oil in pan and cook beef (seasoned with salt and pepper). Set aside.
  2. In the same pan that the steak was cooked in, heat another tablespoon of oil and cook mushrooms, carrots and onion until softened.
  3. Take the pan off the heat and add in red wine and beef stock.  Turn heat back on and reduce 3-5 minutes.
  4. In a small bowl, mix together cornstarch and remaining stock into a slurry.  Pour into pan with vegetable mixture and stir until thick.
  5. Stir in sour cream, mustard and beef.
  6. Serve over buttered egg noodles.
This recipe definitely has a flavor that makes you go mmm? What is that?  It's the dijon mustard. It gives it a really interesting kick.  You could eliminate it if you prefer.  As far as the alcohol, other substitutes could be white wine, additional stock, or even balsamic vinegar (I woould definitely not use the dijon in that case).

I hope you enjoy!  I am working on some other recipes so keep an eye out!

XOXO