Tuesday, April 16, 2013

In the Kitchen with Jason: Beef Stroganoff with Buttered Noodles

I like beef stroganoff and have made many different recipes for it over the years. I have found a most delicious recipe (it might just be the buttered noodles, but I don't think so) and would love to share it with you. The original recipe can be found in the In the Kitchen with David cookbook. The version we're sharing has been modified to fit our family's tastes and preferences.


Ingredients
  • 2 Tbsp oil 
    • Vegetable, canola, olive, peanut; I have found that it doesn't really matter what kind you use.
  • 2 1/2 pounds of beef, chopped into bite sized strips
  • 2 Tbsp butter
  • 1/4 cup onions, diced
  • 1 lb. mushrooms, sliced
  • 2 cups beef stock
  • 2 Tbsp dry red wine
  • 1 lb cavatappi noodles
  • 4 Tbsp butter
  • 2 Tbsp flour
  • 1 Tbsp ground mustard
  • 3/4 cup heavy cream
  • 1/2 cup sour cream
Directions
  • Put the oil in a large skillet and heat it over high heat.
  • Over two batches, cook the beef just until brown on all sides.
  • Remove the beef to a bowl and set aside.
    • I put this bowl in the microwave to help keep the beef warm.
      • Don't turn the microwave on; just put the beef in there.
  • Turn the heat down to medium-high.
  • Let the pan cool for a minute or two and then melt the 2 Tbsp butter in it.
  • Add the onions and cook for about 2 minutes, making sure to scrape any beef remnants from the pan while stirring.
  • Add the mushrooms and season with salt and pepper.
  • Cook for about 12 minutes, or until the liquid from the mushrooms is gone.
  • Add the beef broth and wine and cook for 14 minutes, stirring every now and then.
  • After adding the broth and wine, bring a pot of salted water to a boil.
  • Cook the cavatappi noodles for 8 minutes in the second pot.
  • Reserve 1/2 cup of the noodle water, and discard the rest.
  • Mix the cooked cavatappi with the remaining butter and set aside.
  • Whisk together the flour and the reserved noodle water. Whisk in the ground mustard.
  • Pour the mustard/flour mixture in with the mushrooms.
  • Add both types of cream and the beef and lower the heat to medium low.
  • Cook until the beef is heated through.
    • Which takes much less time if you kept the beef in the microwave, just letting you know.
  • Serve the beef over the buttered noodles and try not to lick your plate.
This makes about 8 servings.

Please enjoy!

-Chef Jason

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