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Beef Stroganoff

1/17/2012

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What kind of food do I fix for a cold, rainy January night?  Beef stroganoff of course.   I haven't made this recipe since last winter but my brother called and asked me to send him a recipe for beef stroganoff.  I started to look through the recipe as I was scanning it into the computer and it I remembered how much I liked it.  (Sometimes I forget about seasonal recipes like this one simply because I don't make it all the time.)  This meal was a great dinner to serve on a winter night.

The recipe calls for either steak tips or a blade steak.  I visited several grocery stores in search of this beef without any luck.  I finally went to my meat market and they didn't have either cut of beef so I was forced to choose a substitute.  The butcher recommended that I use boneless short ribs instead of the steak tips.
Beef Stroganoff
1 1/4 pounds steak tips                                               1 onion, chopped
2 teaspoons soy sauce                                                 2 teaspoons tomato paste
1 pound white mushrooms, quartered                   4 teaspoons flour
2 teaspoons hot water                                                 1/3 cup white wine
1 tablespoon dry mustard                                          1 1/2 cups beef broth
1 teaspoon sugar                                                          1/2 cup sour cream
1 Tablespoon oil                                                            fresh parsley
​Place meat in a baking dish and poke each piece of meat 10 times.  Rub both sides of meal the soy sauce.  Cover with plastic wrap and refrigerate between 15 min. and 1 hour.
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Place mushrooms in a bowl, cover with plastic wrap and microwave 5 minutes.  Drain.
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​

​Combine water, mustard, sugar and pepper to form a paste.
​Pat steak dry with paper towels and heat oil in skillet.  Add steak and brown on all sides until temperature reaches 125.
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​Transfer meat to a clean platter.  Add mushrooms, onion and 1/2 t. salt to skillet.  Cook until dark bits form on bottom of the pan.
Add tomato paste and flour and stir to coat mushrooms.
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Stir in wine, broth and mustard paste.  Bring to a simmer and cook until thickened.  (4-6 min.)  I took this picture before it had reduced.
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Slice meat across the grain and add to thickened sauce.
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Cook until warmed through.  Stir in sour cream and serve with parsley. 

We all really liked the stroganoff but I think that I should have used a different kind of beef.  My daughter described the meat as "chewy" but it certainly didn't stop her form eating a big portion.  In hindsight, I should have used a london broil or a sirloin steak instead of the boneless short ribs.  (The ribs needed to cook longer in order to break down their proteins and become more tender.)  Overall, it was a great meal to warm us up on a chilly night.

​Ciao!
Click here for a printable version of this recipe
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