s BEEF STROGANOFF ***
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s BEEF STROGANOFF ***
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Ingredients
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Instructions *** 1-26-14 good, but i was looking for better, ok i forgot to add the broth which probably had some affect, but it stilled seemed very winey, had red tinge which was not that appetizing, maybe a white wine?? oh wait a second, i just looked at this recipe which does call for white wine????????so i went and looked at the cookbook that i used.........red wine!!!!!....sooooooooooooooooooooooo! *** from Cook's Illustrated foodiewife-kitchen.blogspot.com June 17, 2009 This is true comfort food, that is simple enough to make on a work night. You can easily substitute Greek Yogurt instead of sour cream-- I discovered this when I realized I did not have sour cream. I used Fage brand non-fat Greek yogurt, and it was a total success! Serve this over buttered noodles or with rice. For more pictures and step-by-step photos, please visit my food blog: www.foodiewife-kitchen.blogspot.com Ingredients 1½ tablespoons vegetable oil 12 ounces white button mushrooms , wiped clean and halved if small, quartered if medium, cut ino sixths if large Table salt and ground black pepper ¾ pound beef tenderloin (about 2 fillets), cut into ½-inch long, 1/8-inch wide strips ½ cup low-sodium beef broth 1 tablespoon unsalted butter 1 small onion , minced (½ cup) 1 teaspoon tomato paste 1½ teaspoons dark brown sugar 1 tablespoon unbleached all-purpose flour ½ cup low-sodium chicken broth ½ cup dry white wine 1/3 cup sour cream 8 ounces egg noodles , cooked in salted water, drained, and tossed wih 2 tablespoons butter Directions Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl. Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms. Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula. Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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