Beef Stroganoff
Beef Stroganoff is one of those comfort foods that's as much fun to make as it is to eat. So much technique!
Ingredients
- 1 kg thin cut sirloin
- 50 g soy sauce, for marinade
- 35 g worcestershire, divided, 15g for beef marinade, 20g for sauce
- 200 g white onion, 1 medium, diced
- 450 g crimini or button mushrooms, sliced
- 20 g garlic, minced/pressed
- high smokepoint oil, canola, grapeseed, avocado, etc
- kosher salt
- 175 g dry white wine
- 25 g tomato paste
- 15 g ap flour, or substitute with GF flour
- 400 g beef broth, either homemade bone broth or store bought with 3 packets/21g of powdered gelatin stirred in
- 25 g dijon mustard
- 3 g black pepper, ground
- 450 g campanelle pasta, bronze die cut if you can find it
- 65 g unsalted butter, cut into chunks
- 75 g heavy cream
Instructions
- “Jaccard” sirloins by poking many times on both sides with a fork (or use a jaccard tenderizer if you have one)
- Place steaks into a bag or container with soy sauce and 15g of worcestershire, making sure to coat well and refrigerate for 15-20 minutes.
- Dry beef well with towels before searing.
- Pour a long glug of oil into a pre heated heavy bottomed pot (over high heat) and carefully lay in steaks, making sure to press down on each for several seconds. Cook steaks on side 1 for about 90 seconds or until nicely browned. Flip to side 2 and cook for another 2-3 minutes.
- Transfer steaks to a plate to rest. Temp should read about 128-130°F/53-55°C.
- Add another squeeze of oil into the steak pot. Add mushrooms and a pinch of salt, using a wooden spoon to scrape up beef fond. Saute for 4-5 minutes or until mushrooms have released some moisture, and most of the beef fond is scraped up.
- Stir in chopped onion and another pinch of salt. Stir and continue to saute for 3-4 minutes, stirring every minute and continuing to scrape up fond on the bottom of the pan.
- Add garlic and cook for 10-15 seconds, then add wine. Stir to deglaze bottom of the pan. After about a minute or when wine has reduced, add tomato paste and flour. Stir. After about a minute of frying, flour and tomato paste should have glazed the bottom of the pot.
- Add beef broth. Stir to work up glaze from bottom of the pot and bring to a simmer. Stir in mustard, worcestershire, and black pepper. Reduce heat to low and simmer for 10 minutes, covered.
- When ready, the sauce should be thickened and glossy. Stir in heavy cream.
- Add pasta to a pot of boiling, well salted water. Stir and cook per package instructions (8-9 minutes).
- When cooked to al denta, drain pasta, leaving about ¼ cup of pasta water in the pot with the noodles. Add butter to the noodles and stir to emulsify as it melts.
TO FINISH THE DISH
- Slice steaks against the grain then cut in half (or into bite sized pieces) and add steak + any juices on the plate into the reduced mushroom wine sauce and stir.
- Cover and cook over low heat for about a minute. Taste for seasoning and salt if needed.
- Top buttered noodles with beef stroganoff sauce and garnish with chopped dill and parsley.
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