Chef Bob's beef stroganoff

Chef Bob's beef stroganoff

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CHEF BOB'S BEFF STROGANOFF

1-3 TABLESPOONS OLIVE OIL, AS NEEDED
1 (1-2 POUND) BEEF TENDERLOIN (COOKED & CUBED)
SALT & FRESHLY GROUND BLACK PEPPER
1 TABLESPOON PAPRIKA
1 LARGE ONION, DICED
2 GLOVES GARLIC, LIGHTLY CRUSHED WITH THE SIDE OF A KNFE BLADE, AND MINCED
2 CUPS (ABOUT 6-8 OUNCES) WHITE MUSHROOMS, CLEANED TRIMMED, AND SLICED
2 CUPS RED WIN
1 CUP BEEF STOCK
1 POUND EGG NOODLES OR BORKEN LASAGNA NOODLES
1 CUP SOUR CREAM
1/4 CUP PREPARED HORSERADISH
1/2 CUP PICKLES, DICED
2 TABLESPOONS MINCED FRESH FLAT-LEAF PARSLEY


DIRECTIONS:
1. HEAT OIL OVER MEDIUM-HIGH HEAT IN A LARGE SAUTE PAN WHICH SHOULD BE LARGE ENOUGH TO ACCOMMMODATE THE MUSHROOMS, ONION, GARLIC, & WINE.
2. TO THE HEATED PAN, ADD ONOIN & GARLIC AN DSAUTE UNTIL THE ONLION BECOMES TRANSLUCENT. ADD THE MUSHROOMS AND SAUTE UNTIL THEY GIVE UP THEIR JUICES.
3. ADD THE RED WINE TO THE PAN AND ALLOW THE WINE TO REDUCE BY HALF. ADD BEEF STOCK AND RETURN TO A BOIL.
4. BRING A POT OF WATER TO A BOIL FOR THE NOODLES.
5. USING A SLOTTED SPOON, REMOVE MEAT AND MUSHROOMS FROM PAN, COVER AND KEEP IN A WARM PLACE. ALLOW LIQUIDS TO REDUCE AND THICKEN WITH THE PAN UNCOVERED.
6. WHILE THE BEEF STOCK IS REDUCING, BIOL THE EGG NODDLES UNTIL AL DENTE.
7. REMOVE SAUCE FROM HEAT AND WHISK IN SOUR CREAM AND HORSERADISH (WHICH WILL ADD STROGANOFF FLAVOR AND STABILIZE THE SAUCE). RETURN MEAT AND MUSHROOMS TO SAUCE. ADD DICED PICKLES.

GDA Cooking - 1-1-14

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