Beef Stroganoff
When the weather starts to get cool this is one of the first dishes I get excited about cooking....My mouth is watering right now just thinking about it. Hmmm maybe I will run to the store and grab ingredients on this rainy Thursday.
3 cups creme fraiche (just 1 1/2 cup sour cream and 1 1/2 cup heavy cream)
1 1/2 tablespoons dijon mustartd
3 tablespoons tomatoe paste
3 tablespoons worcestershire sauce
2 tablespoons sweet paprika
3/4 teaspoons salt
ground pepper to taste
1 teaspoon demiglaze(optional)
1 lb petite button mushrooms
10 tablespoons for unsalted butter...more if needed
30 pearl mushrooms....use frozen!!! just let em thaw
3 lbs beef tips cut into bite sized pieces
chopped italian parsley for garnish
1lb egg noodles cooked to package directions in salted water
Put on a large pot of water bring to a boil for the egg noodles
Combine creme fraiche, mustard, tomato paste, worcestershire sauce, paprika, salt pepper, demiglace in a meduim sauce pan for 20 minutes...on meduim low heat until it is slightly reduced... remove from heat and cover until the remainder of recipe is complete.
In a large saute pan add 2 tablespoons of butter and add the mushrooms cook untill golden brown...remove and put in a bowl...in the same pan add more butter and the onions cook until cooked and soft...add to bowl...season the beef with salt and pepper and add in batches to pan til cook...DO NOT OVER COOK you are going to add it all together in the pan and add 1/2 the sauce and let it hang out til the egg noodles are ready...
Strain the egg noodles and add them to the remaining 1/2 of the sauce and let them soak up the sauce a bit...add diced parsley to both meat and noodles then plate noodles and top with the meat and ENJOY!!!!!
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