Steak and Mushroom Stroganoff |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Taken from Williams-Sonoma's Comfort Food cookbook. You can also make this dish with 1.5 lbs thin veal cutlets, cut into strips 1/2-inch wide. Leftover steak can also be used in this dish, just cut it into bite size cubes (about 2 cups worth). Simply add it to the mushroom mixture along with the sour cream and heat through. Ingredients:
1 1/2 lbs beef sirloin steak |
2 tbsp canola oil, plus more as needed |
1 lb button mushrooms |
3 tbsp unsalted butter |
1/3 cup shallots, minced |
1 1/2 cups sour cream, at room temperature |
1 tbsp fresh dill, minced |
1 salt and pepper to taste |
Directions:
1. Trim the steak of any surface fat. Cut the steak across the grain into slices 1/4-inch thick, then cut the slices into 2-inch lengths. Season with salt and pepper.
2. In a large frying pan, heat the oil over medium-high heat until it shimmers. Add the steak in batches and cook, stirring frequently, until lightly browned and still quite rare (about 1.5 minutes per batch), adding more oil to the pan as needed. Transfer the beef to a plate.
3. When all the steak is cooked, add the mushrooms and 2 tablespoons of the butter to the frying pan and cook over medium-high heat, stirring frequently, until the mushrooms are lightly browned (about 6 minutes). Add the shallots and cook, stirring occasionally, until they soften (about 2 minutes). Remove from the heat and stir in the steak, sour cream and dill. Return to medium heat and simmer, stirring constantly, until the sour cream is heated through (about 1 minute). Do not allow to boil. Season with salt and pepper. Serve with buttered noodles.
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