Wednesday, August 18, 2010

Beef Stroganoff

This recipe is lacking the standard sour cream flavors, but it tastes just fine without it.  If you have sour cream, you can add it in with the cream.

  • Beef scraps (bones, fat, odd chunks of meat)
  • 2 red onions
  • 3 cloves garlic
  • 1 T whole black peppercorns
  • 2 T tomato paste
  • 1 bunch fresh parsley
  • 1 lb. beef, cut into thin strips
  • 10 large Champignon mushrooms
  • 1 c. cream
  • 2 T unsalted butter
  • 1 lb. noodles
  • Brown the beef in a pot on medium-low heat with extra virgin olive oil, one onion (quartered), garlic and peppercorns.
  • The onion and garlic should be tender by the time the beef is browned.  The juices will also start to supplement the olive oil in the pan.  At this point, add the tomato paste and mix thoroughly.  Cook until the paste browns.
  • Add some parsley stems and a few cups of water to the pot, heat to soft boil, then reduce to a simmer for a couple hours (or more if you have time).
  • Remove the stock from heat and strain.
  • Dredge the beef strips through flour (shaking off excess), then brown them in some extra virgin olive oil.
  • Remove from the pan when browned and set aside.
  • In the same pan, sauté the other onion (minced).
  • Add the mushrooms (sliced) and parsley (chopped) and simmer until they are nice and glazed over.
  • Optionally, add a splash of brandy (if it's handy).
  • Salt and pepper to taste.
  • Add the stock to the pan and simmer for a while, letting the stock reduce.
  • Make a roux out of butter and flour and add it to the sauce (a little at a time) to thicken it up.
  • Add the beef strips to the sauce.
  • Mix in the cream and more roux, if necessary.
  • Serve over noodles.

No comments:

Post a Comment