Beef Stroganoff, the adult version

by Maren on February 5, 2013

This is not your average stroganoff.

Before last night my only experience with stroganoff was that of the Hamburger Helper variety and let me tell you… I HAD NOT LIVED!

I used sautéed strip steak instead of ground beef. Thank you Top Chef!

Basically made a G-rated dish XXX-rated. Can you hear the hallelujah chorus?

Sautéing Stuff…

 

This lesson was all about sautéing and I learned I’ve been going about my stir-fry’s all wrong. 

Here are the basics:

  1. cut everything the same size
  2. cook the ‘longer cooking’ ingredients first.
  3. use olive oil or vegetable oil to sauté, if you want to use butter (I DO) add it at the end because the fat in the butter cannot hold up to the high heat and it will burn.
  4. It’s okay to sauté something then remove it to sauté something else. Add everything back together at the end with butter, garlic and seasonings.

Sautéing is a form of cooking that uses very high (dry) heat. You don’t want a lot of steam so use a pan with low walls. And Deglazing is your friend!!!

Adult Beef Stroganoff.

Makes 2 servings. Takes 15 minutes.

Ingredients

  • 2 strip steaks
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups of sliced button mushrooms
  • 1 shallot, minced
  • 1 teaspoon Dijon mustard
  • 1 cup of beef stock
  • 1/4 cup of heavy cream
  • Fresh flat leaf parsley for garnish

Directions

Begin by slicing the steaks into thin strips. Season well with salt and pepper. Heat a large sauté pan over high heat and add a drizzle of olive oil. Add steak and sauté for 1-2 minutes until steak is nice and brown. Remove meat from pan and set aside.

Add a little more olive oil to the pan and sauté mushrooms and shallots until golden brown — about 2-3 minutes. use a wooden spoon to scrape up the brown bits on the bottom of the pan. Add mustard then deglaze with beef stock and bring to a simmer to reduce. Add cream then fold in steak. Season with salt and pepper then serve garnished with fresh parsley.

I deviated from the recipe and served mine over some bow tie pasta. But you don’t have to.

I did a bunch of stuff I had already learned from Top Chef University lessons in this recipe:

I deglazed. Which is when you sauté or sear something in oil then add a cold liquid to the pan on high heat to get all the crusty brown bits of flavor off the bottom of the pan (for a sauce or cleaning purposes).

It turns out Stroganoff is a Pan Sauce

I used my knife skills.

Pretty awesome right?! Let me tell you, I’m all for deglazing sauté pans. It’s pretty much brilliant and makes clean up so much easier.

Mis En Place:

My advice for adding beef stock… go by your gut. I think the 1 cup is a little too much and if I’d had added a little less my sauce would have been better. My sauce was more watery than saucy.

I ate my bowl then settled down to watch The Bachelor with a glass of wine. Everyone else had multiple servings and did the dishes!

Not too bad, huh?

Enjoy it. And never use ground beef again!!! ;-)

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{ 9 comments… read them below or add one }

Sonia the Mexigarian February 5, 2013 at 11:23 am

Huh. I never would have thought about using strip steak instead of ground beef. That does seem to increase my interest. :) Does look appetizing. I think the last time I had this dish was when Eric made it in his studio apartment kitchen (tiny tiny tiny) and proclaimed he was never going to cook again.

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Elyse February 5, 2013 at 1:16 pm

My mouth watered again. I’m going to have to look at your page until after I eat. That looks amazing. We always do ours with chicken, not a big beef fan, but I think I am going to have to try this recipe now.

Who you think will take it all in the Bachelor?! My mean co-worker already told me who won, but I still have to watch.

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Megan @ The Running Doc February 5, 2013 at 2:37 pm

My mom used to make beef stroganoff when I was growing up and I don’t ever remember liking it, but your version looks so good! I don’t know what my mom was doing wrong but I might have to pass her along this recipe. :)

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danielle @ clean food creative fitness February 5, 2013 at 3:41 pm

This looks amazing! I’m loving all the new cooking recipes lately!

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alex @ therunwithin February 5, 2013 at 5:22 pm

oh man I was craving beef and now I want it more.

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Cinnamon @ eatpraytri February 11, 2013 at 6:18 pm

I love all your blog redesigns. LIKE LOVE THEM. I wish I had the know how to change mine around all the time b/c I totes would.

OK I am totally making this. Stroganoff is one of my favorite meals of all time and this is very different from what I normally do. So I can’t wait to try it!!

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Maren February 11, 2013 at 7:11 pm

Cinnamon you will die over this recipe, literally die. My only thing is don’t add the exact amount of liquid the recipe calls for. I’d add half and see how it goes. If it looks too thin then add some more. My sauce was totally watery! :-/

I’ll redesign your blog for you! Email me, I’ll give you an über deal!!!

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Cinnamon @ eatpraytri February 11, 2013 at 9:20 pm

I will definitely make this and I will take your suggestion on the liquid.

I am just about to renew my hosting, I need to see if I can find my ftp(? i think) password…one of the passwords I was missing to get into the part that we need to get into. Once I get all that done I will hit you up for a refresh!! ;-)

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Maren February 12, 2013 at 10:24 am

YAY. Yeah, one of your thesis files needs to be edited so you can edit your custom.php and custom.css files. There is a tutorial on it for when you upload Thesis. Ohh and Don’t upgrade to the latest version!!! The back end isn’t ready because they released it without all the extra infrastructure to run it. :(

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