Beef Stroganoff (:

Welcome to my first blog post! My darling roommate is graduating from college on Saturday (!!!!) so even though it is finals week, time still must be made for little bits of fun. So last night we made her favorite dinner, beef stroganoff, and it was delicious! I used a recipe from The America's Test Kitchen Family Cookbook Third Edition This cookbook was given to me as a birthday present and it truly is the best! I make something out of it at least once a week even if its something simple like their ranch dressing (which I will do a whole other post on it is so good!). 

Serves:4
Prep Time: 10 minutes
Total Time: 45 minutes


Ingredients:
salt
8 ounces egg noodles
3 tbs butter
2 tbs vegetable oil
12 ounces white button mushrooms, trimmed and halved
12 ounces beef tenderloin, cut into 1/8 inch strips
pepper
3/4 cup dry red wine (I used shiraz)
1 onion, minced
1 1/2 tsp brown sugar
1 tsp tomato paste
1 tbs all purpose flour
1/2 cup chicken broth
1/3 cup sour cream

1. Bring 4 quarts water to a boil in a large pot. Add 1 tbs salt and the noodles and cook, stirring often, until they are almost tender but still firm to the bit. Drain the noodles, then return to the pot and toss with 2 tbs of butter. Cover to keep warm

2. Meanwhile, heat 1 tbs of the oil in a 12 inch skillet over medium-high heat until shimmering. Add the mushrooms and 1/4 tsp salt and cook until lightly browned, about 5 minutes, then transfer to a bowl.

3. Pat the beef dry with paper towels, then season with salt and pepper. Add the remaining 1 tbs oil to the skillet and return to medium-high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.

4. Add 1/4 cup of the wine to the skillet and return to medium heat. Simmer, scraping up any browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef.

5. Add the remaining 1 tbs butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned ,about 5 minutes. Stir in the flour and cook for 1 minute.Whisk in the broth and remaining 1/2 cup of wine and simmer until thickened, about 2 minutes.


6. Add any accumulated juices from the mushroom and beef bowl. Stir about 1/2 cup of the sauce from the skillet into the sour cream, then stir the sour cream mixture back into the sauce in the skillet. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles.

 


And that is how I cooked my way to happiness last night. Enjoy!