Sunday, July 26, 2009

One skillet beef stroganoff

This is one of my all time favourite recipes. It's relatively simple (it still takes a bit of time), it only uses ONE skillet, and it impresses every time. I made it a couple weeks ago for two of our guy friends and they were amply impressed. You can't do this in a non-stick skillet. You need a metal one mostly for the fond that forms, but also because it'll be hot for a long time and that non-stick coating isn't really heat proof (NOT good eats).


Skillet Beef Stroganoff

Shopping List:
• sirloin tip steak (1.5 lb/0.68 kg)
• vegetable oil
• kosher salt
• pepper
• onion
• mushrooms (10 oz/283.4 g)
• AP flour
• chicken broth (1 can)
• beef broth (1 can)
• brandy
• egg noodles
• sour cream
• lemon juice

Remove any fat and/or gristle from one 1.5 lb/0.68 kg steak. Cut the steak into 1 by ¼ inch pieces and pound each piece to ½ inch thickness. (Alternatively, pound the steak first and then cut into 2 by ½ inch pieces, whichever is easiest.)

Dice one medium onion and slice 10 oz/283.4g mushrooms (approx. 2 cups).

Pat beef pieces dry with paper towel and season with kosher salt and pepper.

Heat 1 tbsp vegetable oil in large skillet on medium-high until oil just begins to smoke. Sauté beef in single layer for 2-3 minutes per side until brown (does not have to be cooked through). Remove beef from heat and store in a bowl. Repeat with an additional tbsp vegetable oil until all beef is browned.

Heat 2 tbsp vegetable oil in the pan. Add onions and mushrooms and ½ tsp kosher salt. Cook for approximately 8 minutes, until onions are translucent and mushrooms are soft. If the bottom on the pan begins to get too dark, add the juices from the bowl in order to release the fond.

Add 2 tbsp AP flour. Toss to coat and cook for 30 seconds.

Pour 1 can chicken broth and 1 can beef broth into the pan with enough water to equal 3 cups of total liquid. Add 1/3 cup brandy. Return the browned beef back into the pan. Cover, reduce the heat to low and cook for 30-35 minutes until the beef is tender.

Stir in 1/3 lb egg noodles (approx. 3 cups). Recover the pan and cook until the egg noodles are done (approximately 10-12 minutes).

Remove pan from heat. Add 2/3 cup sour cream and 2 tsp lemon juice. Season with salt and pepper.

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