A short while back, youngerSon said, "I'd like stroganoff for dinner sometime this week." I thought as usual he wanted my easy version that is stroganoff in name only, and since I happened to have a package of defrosted ground beef in the fridge, I banged out a batch that very evening and called everyone down to the table. YoungerSon looked at his plate then looked at me with a confused expression. Seems that I missed one majorly important word in his request ... the exact words were "steak stroganoff."
Oopsie. Majorly fail on my part.
So tonight I made steak stroganoff. This version takes a little more work and a little more time, but is truly worth it.
The cooking is in several parts. To avoid overcooking the steak slices, make sure they are still very pink when you remove them from the skillet; they will finish cooking when returned to the sauce.
The skillet is wiped clean after cooking the steak slices, but left "dirty" in order for the mushrooms to pick up flavor left behind. Additional oil is not needed to cook the 'shrooms. Just poke 'em every so often with a spatula until they reduce and start to brown.
YoungerSon had two large servings, then packed the leftovers to take to his summer job tomorrow. So I assume this time I majorly passed.
Based on a recipe from Food Network
Yield: 4-5 servings
1 (12 oz.) bag wide egg noodles
1 Tbl. olive oil
2 shoulder steaks (about 1 pound), sliced into thin strips
1 tsp. kosher salt
1/8 tsp. coarsely ground black pepper
1Tbl. unsalted margarine (or additional olive oil)
8 ozs. mushrooms, thinly sliced
1 medium yellow onion, thinly sliced
1 Tbl. tomato paste
1 Tbl. corn starch
2 cups beef broth, low-sodium preferred
1/4 cup parve (non-dairy) sour cream or parve cream cheese
1 Tbl. fresh lemon juice
1/8 loosely packed cup flat-leaf parsley leaves, chopped
Cook egg noodles in salted boiling water 7 minutes or according to package directions.
Meanwhile, heat a large skillet over medium-high heat. When hot, add olive oil, wait ten seconds, then add sliced steak in a single layer (make in two batches if your skillet isn't large enough). Season steak with the salt and pepper. Let sit without disturbing for 1 to 2 minutes or until bottom is seared and top edges of the slices start to brown. Carefully flip steak slices and sear for only another 30 seconds (the steak will still be be mostly pink and nowhere near done!). Transfer to a covered dish and set aside.
Wipe out remaining grease, if any, then return skillet to the burner. Add mushrooms and cook, stirring occasionally, until mushrooms reduce and start to brown, about 7 minutes. Transfer mushrooms to the covered dish containing the steak slices and set aside.
Heat margarine (or the additional olive oil) and add the onion slices. Cook, stirring often, until they begin to brown, about 5 minutes. Add the tomato paste and cook, stirring constantly, another minute. Whisk the corn starch into the beef broth and slowly stir broth mixture into the onion mixture. Bring to a full boil, stirring constantly. Remove from the heat, then whisk in the parve sour cream (or cream cheese) and lemon juice. If noodles haven't finished cooking, cover the sauce and set aside.
When the noodles are done, add the beef, mushrooms and any accumulated juices to the sauce. Top with parsley, then place over medium heat until barely simmering.
Drain noodles, then divide among 4-5 pasta bowls. Ladle stroganoff over noodles and serve.