Sunday 21 February 2016

Mushroom and Beef Stroganoff- Spud Bar!

You know what time it is????? It's COMFORT FOOD TIME!!! I have a delicious one pot, 30 minute meal for mid week or anytime!!  If you are putting your stroganoff over rice, this cooks in the time it takes the rice to cook! How easy is that!!

I believe the key to success with my recipe is having the heat on high while browning the beef. In addition to getting a good sear, the high temperature leaves little bits of meat that go toward building a delicious gravy for the stroganoff.

It’s equally as important, however, to turn down the heat when it’s time to add the leeks, mushrooms and garlic so they don’t burn and leave a bitter taste.  Heat on meat is good. Heat on tender onions and garlic.....NOT!

The gravy is easy.... sprinkling flour and paprika on the mushrooms ensures that there will be no lumps once the beef stock is added. Instead, the gravy comes out creamy and smooth.

If beef tenderloin is out of the budget, use a cheaper cut of meat, making sure to cut it against the grain to optimize tenderness.

If you’re doing a vegetarian version with all mushrooms, you can use mushroom or vegetable broth to replace the beef broth.

So, let’s just get straight to it, because I’ve got a basket full of crispy skinned baked potato's waiting for me in the kitchen!

Mushroom and Beef Stroganoff

1T olive oil or canola
1 lb. beef tenderloin, trimmed and cut into 1 inch strips
salt and freshly ground pepper
1 c. thinly sliced leeks
1 T. fresh thyme
2 tsp. minced garlic
8 ounces mixed wild and button mushrooms, sliced
1 1/2 T. flour
1/2 tsp. hot paprika
1 c. beef stock
1/2 c. sour cream
2 T chopped fresh parsley

Heat the oil in a large skillet over high heat, add beef, turning to brown all sides in batches. Do not crowd pan. Remove to plate and season with salt and pepper.

Reduce heat to medium  high and add mushrooms, saute 3-4 minutes and add leeks. Saute until lightly browned then, add thyme and garlic. Saute 1 minute. Sprinkle mushroom mixture with flour and paprika and cook for 30-40 seconds, stirring constantly. Add the beef stock, bring to boil. Reduce heat, simmer for 2-3 minutes, stirring continuously, until sauce thickens. Add the beef, sour cream and season to taste. 

Serve over rice, noodles, mashed potatoes or as I did a baked potato! 

I served this delicious stroganoff at my daughter and son-in-law's Super Bowl Party. A small party, only 6 adults, one 2 year old and a one week old infant. Hence, why we watched from their beautiful home. It was easy, relaxing and fun!!

The Verdict

 Everyone loved this innovative delicious Spud Bar! Some split their potato, putting my delicious stroganoff on one side and dressing the other side with some of the other condiments I served! My bar included, Irish butter, sour cream, cheddar cheese, chives, green onions, freshly cooked crispy bacon and seared chicken breast strips. If you would like more "Bar" idea's, please click this link, Slider and other Bar Ideas and set up's!

1 comment:

  1. I am making this tonight using a cheaper cut of meat, cutting cross grain as suggested. Thanks! Harold


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