Beef and Porcini Stroganoff
Serves 4
1 1/2 lbs. flank steak, cut against the grain into 2” by 1” long slivers, or 1 1/2 lbs. round steak cut into slivers
3 tablespoons Dijon mustard
4 tablespoons butter
1 onion, sliced (1 cup)
2 tablespoons tomato paste
1 1/2 cups water
1 tablespoon Worcestershire sauce
1 tablespoon sweet paprika
1 1/2 cups porcini or mixed wild mushrooms, sliced
Salt and freshly ground black pepper to taste
1/2 cup sour cream
1/2 lb. 2-inch wide egg noodles
1/4 cup parsley, chopped, for garnis
Combine the strips of meat in a bowl with the mustard and let it sit in the fridge for 1 hour.
Heat 2 tablespoons of butter in a large skillet over a medium heat. Add the onions and cook until they are translucent, about 5 minutes. Turn the heat up high, add the beef and sear the meat until it starts to brown, about 3 minutes. Add the tomato paste and water, the Worcestershire sauce and paprika and stir them all together. Lower the heat to medium and simmer the beef for 1/2 an hour, until it is tender when pierced with a fork. If you are using round steak, it will take up to an hour. If the sauce seems a little dry before the meat is tender, add a few tablespoons of water. Season to taste.
Heat the remaining 2 tablespoons of butter in a small skillet. Add the mushrooms and sauté them over a medium heat until they release their liquid and the liquid dries out, about 10 minutes. Add salt to taste. Add the mushrooms and sour cream to the beef. Continue cooking a few minutes more until the all the ingredients are hot.
In the meantime, bring a large pot of salted water to a boil. Add the egg noodles and cook them until they are al dente, about 6 minutes. (Egg noodles take less time to cook than regular pasta, and taste worse when overcooked, so watch out.) Drain the noodles and pour them onto a platter. Pour the beef and porcini Stroganoff on top and serve.
© Eugenia Bone, 2011 - all rights reserved