Cooks Note-- this is the first Beef Stroganoff my hubby has eaten and liked in 10 years of marriage--it's a keeper! This meat just went on sale and I bought it to freeze for later!
Beef Stroganoff ---Serves 4. Published March 1, 2010. From Cook's Illustrated
I modified this recipe, because I do not use a microwave.
Ingredients
1 1/4 pounds sirloin steak tips , trimmed of excess fat and cut lengthwise (with grain) into 4 equal pieces (see note below)
2 teaspoons soy sauce
1 pound white mushrooms , wiped clean and quartered
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
Ground black pepper
1 tablespoon vegetable oil
1 medium onion , chopped fine (about 1 cup)
Table salt
2 teaspoons tomato paste
4 teaspoons unbleached all-purpose flour
1/3 cup plus 1 tablespoon white wine or dry vermouth
1 1/2 cups beef broth (low-sodium)
1/2 cup sour cream
1 tablespoon chopped fresh parsley leaves or dill
Instructions
1. Using fork, poke each piece of steak 10 to 12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.
2. Here is were I modified---this is Cook Illustrated way--While meat marinates, place mushrooms in medium microwave-safe bowl and cover with plastic wrap. Microwave on high power until mushrooms have decreased in volume by half, 4 to 5 minutes (there should be as much as ¼ cup liquid in bowl). Drain mushrooms and set aside; discard liquid.
This is my modified way--In a 12 inch pan saute the mushrooms for up to 20mins--they should degrees in volume by half. From here you would begin with step 5 in this pan.
3. Combine water, dry mustard, sugar, and ½ teaspoon pepper in small bowl until smooth paste forms; set aside
4. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and internal temperature registers 125 to 130 degrees, 6 to 9 minutes, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.
5. Add mushrooms, onion, and ½ teaspoon salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth, and mustard paste and bring to simmer, scraping ¬bottom of pan with wooden spoon to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
6. While sauce is reducing, cut steak pieces across grain into ¼-inch-thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoon wine; season to taste with salt and pepper. Sprinkle with parsley or dill and serve.
Keys to Tender, Juicy Meat
1. CHOOSE BEEFY CUT
Steak tips (we buy whole steak) have far beefier flavor than tenderloin. (And they're cheaper.)
2. POKE HOLES
Poking holes in meat allows marinades to penetrate more deeply and contributes to more tender texture.
3. MARINATE
Marinating meat in soy sauce before searing boosts meaty flavor and enhances juiciness.
4. SEAR BIG PIECES
Searing large pieces allows meat to stay in pan long enough to create flavorful fond for sauce.
5. SLICE COOKED MEAT
Slicing rested cooked meat across grain into 1/4-inch -thick slices before adding it to sauce preserves juiciness.
Beef Stroganoff ---Serves 4. Published March 1, 2010. From Cook's Illustrated
I modified this recipe, because I do not use a microwave.
Ingredients
1 1/4 pounds sirloin steak tips , trimmed of excess fat and cut lengthwise (with grain) into 4 equal pieces (see note below)
2 teaspoons soy sauce
1 pound white mushrooms , wiped clean and quartered
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
Ground black pepper
1 tablespoon vegetable oil
1 medium onion , chopped fine (about 1 cup)
Table salt
2 teaspoons tomato paste
4 teaspoons unbleached all-purpose flour
1/3 cup plus 1 tablespoon white wine or dry vermouth
1 1/2 cups beef broth (low-sodium)
1/2 cup sour cream
1 tablespoon chopped fresh parsley leaves or dill
Instructions
1. Using fork, poke each piece of steak 10 to 12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.
2. Here is were I modified---this is Cook Illustrated way--While meat marinates, place mushrooms in medium microwave-safe bowl and cover with plastic wrap. Microwave on high power until mushrooms have decreased in volume by half, 4 to 5 minutes (there should be as much as ¼ cup liquid in bowl). Drain mushrooms and set aside; discard liquid.
This is my modified way--In a 12 inch pan saute the mushrooms for up to 20mins--they should degrees in volume by half. From here you would begin with step 5 in this pan.
3. Combine water, dry mustard, sugar, and ½ teaspoon pepper in small bowl until smooth paste forms; set aside
4. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and internal temperature registers 125 to 130 degrees, 6 to 9 minutes, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.
5. Add mushrooms, onion, and ½ teaspoon salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6 to 8 minutes. Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth, and mustard paste and bring to simmer, scraping ¬bottom of pan with wooden spoon to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4 to 6 minutes.
6. While sauce is reducing, cut steak pieces across grain into ¼-inch-thick slices. Stir meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1 to 2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoon wine; season to taste with salt and pepper. Sprinkle with parsley or dill and serve.
Keys to Tender, Juicy Meat
1. CHOOSE BEEFY CUT
Steak tips (we buy whole steak) have far beefier flavor than tenderloin. (And they're cheaper.)
2. POKE HOLES
Poking holes in meat allows marinades to penetrate more deeply and contributes to more tender texture.
3. MARINATE
Marinating meat in soy sauce before searing boosts meaty flavor and enhances juiciness.
4. SEAR BIG PIECES
Searing large pieces allows meat to stay in pan long enough to create flavorful fond for sauce.
5. SLICE COOKED MEAT
Slicing rested cooked meat across grain into 1/4-inch -thick slices before adding it to sauce preserves juiciness.
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