As I post this weekly recipe for beef stroganoff, I’d like to call your attention to a couple of exciting new features on the blog. First, I’ve added a “Print” feature for each post. Suggested by my mom, I think this is a great idea that will hopefully make it easier for you to give these (usually) delicious recipes a try. I’ve also added a Twitter feed – I hope you all will follow me (@mainerootsgirl) – and I hope the feed also provides you with helpful information and updates about Maine news and events. And now, let’s get down to the business of beef stroganoff.
This was my first attempt at making beef stroganoff. From this experience, I learned that it’s a fairly simple dish and my former intimidation was uncalled for. The below reflects something of a combination of two recipes – the first, found in Maine Home Cooking on page 98, is titled ‘Venison or Beef Stroganoff.’. Maine Home Cooking has a number of interesting venison recipes (such as this one) that I would really like to try – hopefully this November my husband will get a deer while ‘upta camp’ so I can share them with you. The second recipe I took pieces from is from that well-loved, favorite cookbook of mine – Recipes from the Maine Kitchen – and is on page 110. Both original recipes served 8 people, which would be overkill at our house. I halved it to 4 servings and we enjoyed it for two nights.
- 1 tablespoon olive oil
- 1 lb venison or beef cut into strips
- 1/2 onion, chopped
- 1/4 cup shallots, chopped
- 1/2 teaspoon paprika
- salt and pepper to taste
- 4 tablespoons butter, divided
- 1 1/2 cups mushrooms, sliced
- 1 1/2 tablespoons flour
- 1/4 cup dry white wine
- 1/2 cup beef stock
- 1/2 cup sour cream
- 8 oz. egg noodles
Sprinkle the beef (or venison) with paprika, salt, and paper. In a large saute pan, melt half of the butter and olive oil over medium high heat and brown meat for about 1 minute. Set the meat aside, and add the remaining butter to the pan. Saute mushrooms until the liquid has been rendered, continuing to cook for a few minutes after this. Add the onion and shallots and saute until soft and the mushrooms begin to brown.
Sprinkle the flour over the mushrooms and stir until mixed. Add the wine, stirring and boil for 1 minute. Add the stock, reduce the heat and simmer until slightly thickened (about 10 minutes). Remove from the heat, stir in the sour cream, and add the meat and any accumulated juices. Reduce the heat to low ad cook for a few minutes, until warm. Do not boil, or the sour cream will curdle (ick!). Correct the seasoning and serve over egg noodles.
The beef stroganoff was excellent. Flavorful meat is important in any recipe, and I am spoiled because Nick and I buy almost all of our beef from Omaha Steaks these days. We love their products, and the beef strips were nothing short of extraordinary in this dish. One thing I may handle differently next time is the timing of adding the flour. I think adding it earlier, so the mushrooms and flour brown together, could make for a better end result. I would also use a bit less of it – it’s already a pretty thick sauce, and I felt the flour made it a bit too sticky (I added a bit more white wine and beef stock, in this case). Regardless, this was a big hit in our house and I highly recommend giving it a try. I hope you’ll share your results!