Beef Stroganoff

Ingredients

  • 1 cup chicken stock
  • 1 pkg unflavoured powdered gelatin
  • 1 tbsp paprika
  • 1/2 lb beef tenderloin steak
  • 150g button mushrroms
  • 120g pearl onions
  • 2 tbsp butter
  • 2 sprigs thyme
  • 1 tsp soy sauce
  • 2 tsp Worcestershire sauce
  • 1 tsp fish sauce
  • 1/2 tsp Dijon mustard
  • 1/2 white wine
  • 1/2 cup sour cream
  • 140g dried egg noodles
  • Fresh parsley

Method

  1. Add gelatin powder to chicken stock and let sit
  2. Season steaks with salt, pepper and paprika.  Pan fry using vegetable oil on medium heat, searing the outside, until the temperature reaches 125F.  Remove from pan and let sit
  3. Add button mushrooms to pan on medium heat and cook until they have released some liquid and just starting to brown, about 8 minutes
  4. Add pearl onions & butter and continue cooking, until the mushrooms are browned, about 7 minutes
  5. Add thyme and cook, stirring, until fragrant. Add soy sauce, Worcestershire sauce, fish sauce, and mustard and cook, stirring, until mostly evaporated, about 30 seconds. Turn off heat
  6. Add juices from steak and white wine and cook until wine has almost fully evaporated
  7. Bring chicken stock to a low simmer.  Remove from heat, and gradually add to sour cream, whisking, until fully incorporated.  Add the stock slowly ensures the sour cream doesn't curdle.  Add to pot with mushrooms.  Add the steaks and turn on heat to low
  8. Cook noodles in separate pot in salted water to about 1-2 minutes before done
  9. Remove (the now re-heated steaks), and transfer noodles (reserving the water) to the pot with the rest of the ingredients
  10. Bring pot to low boil and finish cooking noodles in the sour cream / stock mixture.  You may need to add some pasta water if it gets too thick before the noodles finish cooking
  11. Slice the steaks and serve on top of noodles.  Sprinkle with chopped parsley

Notes

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