Thursday, September 24, 2009

A Perfect Weeknight Main Dish - Beef Stroganoff

Do you have that one go-to meal? It's relatively cheap, quick, you can make it without a recipe in front of you? This one is mine.

It's evolved a bit over the years. There have been many different variations. I used to make it as a slow-cooker meal with stew meat. Then it became a slow cooker meal when I had fresh venison. Venison stroganoff -- god, I wish I knew a hunter right now.

But now, this recipe has become a 30-minute meal. I use a better cut of beef since it isn't marinating or braising for any long period of time. On the nights I have more time, I barbecue the steak in the backyard. Grilled steak flavor in stroganoff is unequaled.

Steak. Butter. Onions. Mushrooms. Sour Cream. Nutmeg. Egg Noodles. Salt and Pepper. Doesn't that just scream "COMFORT FOOD"?

Saute the onions in butter until golden. I season them with salt and pepper to help extract the extra liquid. Remove to a bowl and keep warm.

Add more butter to the pan and saute the mushrooms. You don't want to over cook them. And do not add any salt to this stage. You want the mushrooms to stay plump and just starting to turn brown.
Add those mushrooms to the same bowl as the onions.

Take more butter. Hey, it's comfort food. Comfort food is NOT Low Fat, Low Calorie food!

Brown the sliced steak (I like to cut it into about 1 inch strips), and I cook it to about medium doneness. Season with salt and pepper/
Add the onions and mushrooms and saute it all together for about 2 minutes.

Add the sour cream. How much. That's up to you. I start with about 3/4 cup and then add more depending on how juicy the meat and veggies were. You certainly don't want a runny stronganoff. There have been times that I've had to add flour or arrowroot powder to help thicken it up.

Just as it thickens up, add a nice dash of nutmeg and stir.

In the meantime, I've made a big batch of hot buttered egg noodles. Yes -- more butter.

Heap the stroganoff on the noodles and I usually garnish with chopped parsley (but, I forgot this time). I can just taste it now. I'm thinking I have to stop at the grocery store tonight.

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grub said...

this looks like great comfort food, might make some when i have time :D

Anonymous said...

I love the simplicity of the need to have the recipe stuck to your forehead.

Who Has Time To Cook? said...

I hope you enjoy this one - it's one of my absolute favorites! -- Jean