Beef Stroganoff
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First things first…this recipe tastes so much better than it photographs so give it a chance!
London broils were on sale this past week and how can you pass that up! I have been getting away from the larger cuts since our fur babies past, but that was all that was remaining when I got to the store. Usually the second meal ( since I do not like ‘left-overs’ I have been using second meal instead) involve a cleaning out the fridge salad. That is not such a bad thing but wanted something EXTRA.
The man of the house suggested beef stroganoff, but apologized because he remembered that last time I made it the recipe was really involved( not sure why that is his recollection but that is ok because it meant I worked really hard. But I chose this old recipe because it is a classic (may have been an old cooking class item) and I had all of the ingredients in the house. Yeah me! Since the meat we like our steak on on the grill to be rare the leftover meat was perfect.
This recipe took no time at all and must say it was fantastic. I used the good VSOP Brandy because that is what I came across first in the liquor cabinet but suspect a medium priced would work fine.
Remember..the fewer the ingredients the better the quality must be!
Beef Stroganoff
Ingredients
- 2 Tbsp Butter
- 16 oz Mushroom Thickly sliced
- 1 Shallot Diced
- 2 Tbsp Flour All-Purpose or Coconut
- 1/4 cup Brandy or Cognac
- 1 cup Beef Stock or Beef Bone Broth
- 3 Tbsp Sour Cream ( or plain Greek yogurt)
- 1 lb Beef steak or london broil can use leftovers
- 1 Tbsp Fresh parsley minces for garnish
Instructions
- Bring sliced Beef to room temperature if using leftovers. If using raw beef slice and cook in large skillet. Remove to dish and set aside until the end.
- In large skillet, melt butter as sliced mushrooms and 1/4 tsp kosher salt. Cook down for 10 minutes or so.
- Add enough water to barely cover the mushroom over high heat bring to boil
- Simmer until dry and add shallots. Cook until mushrooms are lightly browned.
- Sprinkle with flour and cook 3 minutes to remove floury taste. Remove from heat and add booze if using.
- Return to heat and cook until nearly dry. Add beef stock/broth . Cook until thickened over low heat do not boil.
- When a desired consistency add sour cream(or yogurt)and beef. Combine well and heat beef thru.
- Service over noodles of choice.
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