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Beef Stroganoff

April 13, 2010

Beef Stroganoff1

Yum- this was a delicious meal. I bought some tri tip roast from Trader Joes and was thinking of a way to use it up. As usual I was watching or reading something about food and beef stroganoff stood out.

I realized I hadn’t eaten this dish in years. In fact I can’t even remember where I had it- I do recall eating it on top of egg noodles.

In the recipe I read, the beef was served on top of toasted sourdough bread. I decided to do the same but I was able to find a whole wheat sourdough at Trader Joes- I am always trying to make dishes healthier where ever I can.

I started the delicious dish by sauteing the mushrooms with garlic. I used the same pan and sauteed the meat and added lots of flavor including red wine- yes you read correct- I used red wine. Actually I was planning on using white wine but when I opened the fridge, there wasn’t any- but I did have a light pinot noir and it was perfect. In fact I think next time I will use red instead of white wine. It gave the dish a nice color and a deeper flavor. Creme fraiche and dill made this dish unbelievable. I toasted the sour dough slices with some olive oil and rubbed a garlic clove all over the hot bread. I then added the stroganoff on top and served a green salad and the same red wine I used to cook the dish.

Make this beef stroganoff next time you have friends or family over- they will keep coming back for more…

  • 2 tablespoons extra virgin olive oil
  • 1 pound cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • Salt
  • 1 pound tri-tip roast, sliced against the grain into small pieces
  • 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons extra virgin olive oil
  • ¼ cup light red wine like a pinot noir or white wine
  • 1 medium white onion, sliced thin
  • 1 tablespoon all purpose flour
  • 1 teaspoon tomato paste
  • 1 cup beef or chicken broth
  • ¼ cup crème fraiche
  • Salt
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • ¼ cup parsley, chopped

In a large frying pan, heat the two tablespoons olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes. Saute till the excess moisture evaporates and the mushrooms begin to turn golden brown. Add garlic and salt. Saute for another 3 to 4 minutes and take out of the pan and keep aside.

Reheat the pan with one tablespoon olive oil and brown the beef pieces in two batches on high heat using the remaining olive oil for the next batch. Saute on both sides for a minute or two. Take the pieces out of the pan and keep aside.

Reheat the pan with two tablespoons olive oil. Add the onions and sauté on a medium heat for 3 to 4 minutes till the onions are soft and translucent. Add the tomato paste and flour. Saute for a minute. Add the wine, scraping off all the bits from the bottom of the pan. Add the beef or chicken broth and whisk the liquid in making sure no lumps are formed. Add the mushrooms and beef pieces into the pan. Mix well and add the crème fraiche. Taste for seasonings and add salt in necessary. Garnish with dill and parsley.

Serve on top of a garlic toast.
Beef Stroganoff

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