Monday, April 2, 2012

Creamy Beef Stroganoff

Week 13, and we’re cooking Russian.

A little bit of internet research informed me that Strogonaff, or “Stroganov”, would fall into this category. I knew that it was the right choice. The boyfriend is a fan, and it was something we had only once or twice growing up, never from scratch.

This recipe has you put things in the pan, take them out, put something else in the pan, take it out; it’s a bit of a process, but with a very yummy result.

I made some changes to the original recipe, and ended up with a spicier than normal Strogonaff. As mentioned before, I have no problem with spice. If you don't like feeling like your mouth is on fire, you can scale back the two teaspoons of crushed red peppers.

Rich and Creamy Beef Stroganoff
adapted from SanFranCook

2 lbs. beef chuck roast, cut into 1/2-inch thick strips
1/2 cup white wine
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 stick of butter, (1/2 cup), divided into tablespoons
1 large onion, diced
3 cloves garlic, minced
8 oz. sliced mushrooms
1/4 cup all-purpose flour, sifted
1 1/3 cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons crushed red pepper flakes (feel free to use less)
1/3 cup light sour cream
3 ounce light cream cheese (or Neufchâtel), softened

*Place beef in large bowl. Stir in the 1/2 cup of wine, teaspoon of salt, and half teaspoon of ground black pepper. Let the beef marinate for 10 minutes, stirring occasionally. Using a slotted spoon, place meat on paper towels to pat dry. Reserve remaining marinade.

*Heat the tablespoon of olive oil in large skillet over medium heat. Cook beef until browned, (about 5 - 7 minutes), then place on a plate. Drain any fluid from skillet and discard.

*Melt 2 tablespoons of butter into the same skillet, and cook the onion and garlic. Stir often, cooking the onions until they are translucent. Set the onion/garlic mixture over the beef.

*Melt another 2 tablespoons of butter into the skillet. Cook the mushrooms for about 10 minutes, until tender. Place cooked mushrooms in a bowl. Set aside.

*Melt the remaining four tablespoons of butter in the skillet. Whisk in the 1/4 cup of flour. Cook the flour for about 5 minutes, or until it no longer tastes raw. Slowly whisk in the beef stock. Stir mixture constantly, bringing it to a boil. Reduce heat to medium low. Add the reserved wine marinade, Worcestershire sauce, Dijon mustard and crushed red pepper flakes. Stir in the beef and onions.

*Cover and simmer until beef is tender, about 1 hour.

*Stir in mushrooms, 1/3 cup of sour cream, and 3 oz of cream cheese 5 minutes before serving. Combine well.

Serve over rice or egg noodles, enjoy!

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