Sautéed Beef and Mushrooms in Soured Cream Sauce
Beef Stroganoff was invented by a French chef working for a Russian general, Count Pavel Stroganov, in the 1800s. It became popular in the U.S., beginning in the 1950s, when servicemen returning from Europe after WWII had learned of the dish. Although many Americans know the dish featuring ground beef, the classic recipe, with sautéed filet mignon cube or strips is much preferred. Traditionally, it is served over a bed of egg noodles, such as fettuccini or wider tagliatelle. The key to a successful outcome is careful timing and not overcooking. This is not your Grandmother’s Stroganoff. Serves 8.
2 ounces peanut oil
1 ounce butter
1 teaspoon paprika
2 ounces red wine vinegar
2 lbs lean beef cubes or strips
1 garlic clove, very finely sliced
1 large white onion, finely sliced
1 lb Crimini mushrooms, cut into ¼ inch slices
½ pint veal stock
1½ pints sour cream or crème fraîche
1 teaspoon Provence herbs
1 ½ lbs fresh Maninis Gluten Free Roasted Garlic Fettuccini or Lasagna Sheet cut into wide 1/2 inch noodles
3 tablespoons extra virgin olive oil
½ cup julienne sun-dried tomatoes and ¼ cup Italian flat leaf parsley, chopped
Sea salt and freshly ground pepper, to taste
Heat the peanut oil in a large skillet over medium-high heat, until the oil begins to bubble. Stir in the butter, paprika and vinegar until all are thoroughly blended. Quickly sauté the beef pieces until just browning, remove the beef pieces and set them aside. Start the water for noodles (see next paragraph). Add in the sliced onions and garlic, sauté until translucent but not browning, add in the sliced mushrooms and continue cooking over medium heat, until mushrooms are cooked through. Stir in the veal stock, stir in the sour cream or crème fraîche and herbs, and reduce until sauce thickens. Add back the beef pieces and any beef juice, stirring in gently.
In a separate stock pot, bring 3 quarts of salted water to a rolling boil, over high heat, stir in the noodles and cook until they are “al dente”; just cooked completely. Move the noodles to a colander, strain off the water and drain. Return the noodles to your stock pot and stir in the olive oil.
To serve, place a bed of noodles on each warmed plate or wide, shallow bowl, ladle stroganoff on to the noodles bed, as shown in the photograph, and garnish with sun-dried tomato slices and chopped parsley.
For this dish, almost any red wine that you like, will work well.
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