So, my girlfriend Stan made the trek from NYC to CT this past weekend, and there were many highlights to our visit. Namely, the $60 bottle of Chardonnay from Napa Valley that we uncorked in celebration of our 29+2. In addition, and a close second runner up, was dinner. Not sure which part was better- the actual food, or the fact that I didn't have to make it ;o)
Now, I've tried to make Beef Stroganoff in the past. My mother's is fantastic- I have her recipe- I failed at recreating it. The sauce didn't work, the beef was crunchy. Mr. TT did NOT like it. It was a very unfortunate happening. I had shared this mishap with Stan and she assured me that her father's was the best ever. Like- promised me. I said no way. But, I let her prove me wrong. (and boy... was I wrong)
1 ¼ lb. filet mignon or filet of beef, sliced
2 tbsp. butter
1 tbsp olive oil
¼ lb. mushrooms, sliced
1 ½ tbsp. shallots or green onions, minced
1 medium onion, sliced, to taste (optional)
2 tbsp. flour
¼ cup beer
1 can beef broth
¾ tsp. salt
¼ tsp. freshly ground pepper
½ cup sour cream
- Slice meat thin, about 2x2 inches, its easiest to slice real thin by partially freezing the meat first, be sure that ALL fat is trimmed off.
- Heat 1 tbsp. of butter and ½ tbsp. oil in large frying pan. Sauté the mushrooms over medium heat for about 3 minutes. Add the onions and/or shallots, sauté 2 minutes more, remove all from skillet.
- Heat the remaining oil and butter until it bubbles, then add the meat and brown, removed the browned meat from the pan.
- Put the flour in the pan and mix in with the oil in the pan until well blended. Gradually add the beer and the beef broth, being sure the mixture is smooth. Cook over high heat and turn to medium-high and cook down to half.
- Add meat and season (to taste) and add the mushrooms/onions. Cook over medium-low heat about 5 minutes, stirring frequently.
- Just before serving stir in sour cream. DO NOT ALLOW TO COME TO A BOIL, it will curdle.
- Serve over egg noodles.
- We used sliced portobella mushrooms, minced yellow onions, no shallot/green onions and Savignon Blanc in place of beer (obviously, drank the rest!)
- Dredge the beef in flour before browning - ensure you are only browning the meat during step #3 and not cooking thru (I am 99% positive this was my problem the last time I made it and the beef overcooked- you want to ensure the rest of the cooking process happens IN the gravy, so it stays tender)
- Stan's Kitchen Tip: use a fork and not a whisk to make the gravy!