It is funny how food goes in and out of style. Beef Stroganoff was hugely popular in the 70's and hasn't been popular since. A few years ago, I was the chef of a small restaurant, only open at lunch time. We would have a different special every day. A few times, we made Beef Stroganoff. Out of all the specials that we made, it was hands-down the most popular special we ever had. It turns out people LOVE Beef Stroganoff. I was pretty surprised. I know there are a lot of Beef Stroganoff lovers out there. You know who you are.
a couple of tablespoons butter
8 oz. tender, lean steak, sliced in 1/2 inch x 2 inch strips across the grain
2 cups button mushrooms, sliced
1 large shallot, minced
2 cloves garlic, minced
1 tsp, paprika
2 Tbsp. chopped sweet gherkins
2 Tbsp. Tomato paste
2 Tbsp. Worcestershire sauce
1 1/2 cups beef stock
2 tsp. cornstarch, blend with a little of the beef stock
1 cup sour cream
hot cooked pasta, such as egg noodles, fettuccine or penne
Heat a large skillet over medium heat. Add butter. Pat steak dry with a paper towel. Season with salt and pepper. Brown steak in two batches. Remove. Add a little more butter to pan. Saute mushrooms. Add shallot and garlic. Cook until tender. Add tomato paste, paprika, sweet gherkins, Worcestershire, beef stock and cornstarch mixture. Let simmer for 10 minutes. Add steak to pan. Put sour cream in a small bowl. Add a couple of Tbsp of hot mixture to sour cream. Blend well. Add a little more hot mixture to sour cream. Stir into pan.(This will prevent sour cream from curdling) Heat over low heat until warm. Season with salt and pepper. Toss with hot pasta. I like to add another dollop of sour cream for a garnish, as well as chopped green onions or fresh parsley.
Tags: Beef, Pasta, Mushrooms, Main