Beef Stroganoff
I have been battling a cold for days now and haven't really felt like cooking. But tonight I knew my man needed a good home cooked meal. So I buckled down and tried to think of something warm and meaty, robust and soothing. And I had a pack of london broil that was begging to be used. I like it when my food talks to me. I actually have a couple different recipes for Beef Stroganoff - one that uses half and half and one that uses sour cream. So the only thing you have to decide is exactly where you want the fat to end up? Hips or thighs? And I guess it depends on taste as well. Some have preferences to sour cream saying it gives a nice tang. Others like the half and half or even heavy cream which gives it a smooth consistency and a well balanced flavor. Whichever you prefer, try making this for your family tonight. Then sit back and wait for the chorus of yummms to ring in your ears. And maybe, just maybe, you will hear "Thanks mom", or "Your the best mom", or even "I am so glad you are my mom and I couldn't imagine living anywhere else or having anyone else cook for me". Ok, maybe not that last one, but one can hope!
Here's the cast of characters. Flour, London Broil, Half and Half, Dijon mustard, Beef Broth, Red wine, Butter, Egg noodles, mushrooms and onions.
Cut the meat into 1/2 in chunks and throw in a pan set on medium high heat with 2 Tbls olive oil. Sear meat on all sides. Remove from pan and add another Tbls of oil.
Then add mushrooms and onions and reduce heat to medium to medium low. My stove has notches on it between Low, Medium, and High. I put it on the first notch just below medium.
Saute, stiring often, until the onion softens and the mushrooms release their liquid. Couldn't you just eat that with a spoon right now?
Then add butter. Yes, butter. Don't be afraid of butter. It's your friend. Your smooth, creamy, hanging around your hips kind of friend. But remember to tell her that as much as you love her, she has got to stop calling out to you to have a second helping. You love her, but enough is enough!
Ok, back to the pan! Now add the flour. And stir to incorporate into butter. I added a heaping Tbls of dijon mustard at this point but because my daughter was chasing my baby around the table in the kitchen and sing at the top of her lungs, I was distracted enough to forget to take the picture. Sorry.
Let it cook for about a minute to get the starchy taste out of the flour then add the red wine. NO, not to your glass. To the pan! I'm watching you!
Stir the wine into the flour then add the beef broth.
Add Salt and Pepper to taste. Stir well. Reduce the heat and let the mixture simmer, uncovered, for about 20 min. Take this time to boil some water and add the noodles.
After 20 minutes, turn off the heat and add the half and half, or cream or sour cream. Whichever you prefer. Make sure to stir well and you are ready to eat!
Ok, I have to hurry up now, cause my husband is chomping at the bit here. So here is the noodles with the beef stroganoff ladled over top and sliced tomatoes on the side. Cooking this helped clear up my sinus' a little and I actually had some feeling back in my taste buds, so I had some too. And it was very warming and just as comforting and chicken noodle soup. Speaking of soup, I haven't made any in a while. Maybe that will be a upcoming blog! Along with a bread bowl recipe! Yumm. Anyway, have a go at this dish and let me know what you think.
Beef Stroganoff for Noodles
1 pound london broil (cut into 2 inch long and 1/4 inch wide)
3 tablespoons butter
1 small onion, finely chopped
1 pound mushrooms, caps only thinly sliced
1/2 cup red wine, optional
1/2 cup beef broth
1 tablespoons Dijon mustard
1/4 cup heavy cream (I used half and half)
1/2 cup sour cream
2 Tbls flour
2 Tbls Italian seasoning
Salt and freshly grounded black pepper
8 ounces medium egg noodles, cooked
Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. Add and heat butter. Sweat onions and add mushrooms and saute until onions are translucent and mushrooms are golden. While this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and cook stirring for a minute. Whisk in red wine if using. Whisk in liquids, and seasoning then simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; spoon over noodles.