Beef Stroganoff is chunks or strips of floured beef, sour cream, and egg noodles; but after that, the technique and ingredients range far and wide. This is often the case for recipes that are so old and ingrained with tradition. The first known Stroganoff recipe was printed in 1861. The original featured no onions and no mushrooms. It started in Russia, and it’s popularity spread through the middle-east and into Asia. Since the ’50′s, it has been a very popular dish for homemakers. These days, beef stroganoff most commonly has strips of beef tenderloin, onions, and sliced mushrooms. I have tried many versions over the years and currently have a recipe that combines several variations.
Beef tenderloin is the most common candidate for this special dish, but tenderloin can overcook extremely fast and frankly, it doesn’t have much flavor, even when it’s cooked right. I use beef sirloin flap meat for my stroganoff. It seems to have a much more beefy flavor. I also opt for chunks instead of strips to keep the meat as moist as possible. I like to quarter the mushrooms, because like the meat, I think a chunk retains more natural moisture. Bigger chunks will make it easier to segregate the mushrooms from the picky eaters in your house. I finely chop the onions, so they melt into the sauce once they’re cooked.
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Ingredients:
1 1/2 lbs sirloin flap beef
2 tsp soy sauce
1lb white mushrooms, rinsed and quartered
2 tsp hot water
1 tbl dry mustard
1 tsp sugar
1 tbl canola oil
1 medium onion, finely chopped
2 tsp tomato paste
4 tsp a.p. flour
1/3 cup + 1 tablespoon cognac, sherry, or at least white wine
1 1/2 cup beef broth
1/2 cup sour cream
Salt and Pepper to taste
1 tbl fresh parsley, chopped
1 tbl fresh dill, chopped
1/2lb egg noodles
Trim excess fat from the meat and slice it with the grain into roughly 6oz steaks. It is not important to exact here. With a fork, pierce each steak a few times. Place the steaks into a dish or ziplock and add the soy sauce, let stand for an hour.
Microwave the mushrooms in a safe container for 6 minutes to par-cook. Drain.
Combine the hot water, dry mustard, and sugar and let stand for about 15 minutes.
Remove the meat from the marinade and pat it dry with a towel (or paper towel).
In a rondeau, fry the beef until it is good and brown on all sides. Remove the meat from the pan to rest and saute the onions and mushrooms, until the onions are soft and beginning to brown, about 5 minutes.
Get the water going for your pasta.
Add the tomato paste and stir continuously for about 1 minute. Mix in the flour to form a roux. Add the cognac, being careful not to set a fire. Cook to reduce the alcohol some, but do not burn the pan for it. Add beef broth and simmer until the sauce starts to thicken.
Slice the rested meat into 1 inch squares and add to the simmering sauce. Once the sauce comes back to a simmer, remove from heat.
Cook egg noodles in salted water, and then add enough noodles to the meat sauce to make it look right. Do not rinse the pasta first.
Just before serving, stir in the sour cream and some of the fresh herbs and the remaining cognac. All done!
