Well hello, Old Man Winter. I see you’ve brought some snow our way. And I hear you’re not done just yet. And that’s fine, but while I have you, would you mind calling Triple A for me in the morning when my lil ole car won’t make it to work? Oh, and would you please shine my winter boots, as I most likely won’t take them off until April 2nd? Oh and I have this ice scraper for my windshield if you wouldn’t mind…..Yes? No?
Hello?
Hold on. Is that argyle you’re wearing?
Beef Stroganoff:
What it takes for 4:
* 1 pound sirloin steak, cut into bite sized pieces
* 8 oz baby bella mushrooms
* 1 leek, cleaned and sliced into 1/4th inch half moons
* 1/2 cup all purpose flour, for dredging
* 2 Tbs. butter
* 3 Tbs. extra virgin olive oil, divided
* 1/2 cup red wine, divided, for deglazing
* 1 tsp. oregano or basil
* 1 and 1/2 cup beef broth
* 1/4th cup dry sherry
* 1/2 cup plain greek yogurt
* 10 oz pappardelle noodles
* coarse salt and freshly ground pepper
* parsley for garnish
Cook pasta according to package directions. Der.
Start by preparing the leeks and mushrooms:
In a medium skillet melt the butter over medium heat. Saute the mushrooms for about 8 minutes, stirring often. If needed, add a dash more of olive oil and add the leeks. Saute for 5 more minutes. Add some salt and pepper to taste. Once browned, removed mushrooms and leeks from the skillet and set aside. Add 1/4th cup of red wine to deglaze, scraping up the browned bits on the bottom of the pan. AKA b.l.i.s.s.
Next you’ll brown your beef:
On a plate, add the flour, some salt, pepper and oregano. Mix it all togetha with your hands. Dredge the beef through the flour mixture and cover on all sides. Back in the skillet, add 2 Tbs. oil and heat over medium. Add the beef and cook until browned, about 2 minutes per side. Remove from skillet once browned. Add 1/4th more of the wine to deglaze, scraping up even more of the browned bits.
Bring the skillet back up to a medium heat with a dash more of olive oil. Add the beef, mushrooms and leeks. Add the beef stock and 1/4 cup dry sherry. Bring to a boil, reduce and simmer for 7 minutes. Stir in the parsley and greek yogurt. Cook until heated through. Cry with joy.
To serve, place a nest of pappardelle on the plate. Spoon beef and mushroom mixture over each nest. Garnish with more parsley.
*Enjoy with a great pinot noir!
No comments yet.