Culinary Disasters

Was happy to see an great article about one of the families I buy my pigs and chickens from.  It is so awesome to see a great local family taking pride in the quality of animals that they raise.  Check out the article here and Seven Sons here.

Beef stroganoff is a beautiful dish that is simple, easy, and more importantly quick to prepare.  Requires zero fancy ingredients and is the type of dish that lets those high quality ingredients you buy shine.

For this dish you are going to need:

• 1 lb of steak such as top sirloin, tenderloin, or my favorite cut flat iron (basically we want a cut of beef that is capable of hot and quick cooking so leave the brisket and chuck roast alone)
• 1 shallot diced finely
• 8 ounces of mushrooms sliced thinly  
• 1 cup of sour cream
• 4 cups of cooked egg noodles (I really need to get a pasta maker to do my own)
• 1/2 cup of the reserved cooking liquid from the egg noodles
• Kosher salt and pepper
• 5 TB of butter
• Canola oil
• Chopped parsley for garnish

Set the steak on the counter for a good 30 minutes before you start.  We want the meat to come up to room temperature so that it cooks evenly.  Cut the steak into 1 inch thick pieces that are about 2-3 inches long. 

Over medium-high in your favorite cast iron skillet melt 3 TB of the butter with 1 TB of the canola oil.  Once the butter has melted add in some of the steak and a pinch of salt and pepper over the meat.  Do not add it all into the pan or else you will cause the meat to steam rather than brown.  Cook till the meat is brown all over (about 2 minutes a side).  Remove the meat and set aside.

Once all the steak has been browned add in another TB of butter and add the shallots.  Cook for about a minute stirring constantly.

Add in the mushrooms with you guess it another TB of butter and a pinch of salt and pepper.  Lower the heat to medium-low and cook till softened (about 5-8 minutes).

Lower the heat to low and add in the sour cream.  Stir around and if the sauce seems thick add in a little dash of the reserved cooking liquid from the pasta to thin it out.

Add the steak back into the pan and stir it around till warm.

Serve garnished with parsley over the egg noodles.

Tags: beef, All //