This was FABULOUS! It's a little involved so don't be talking on the phone or babysitting kids while you try to make it. I'd say if you're feeding more than 2-3 men, then double the recipe. ( :
Total Time: 45 minutes
8 oz. egg noodles (3 cups)
3 T. unsalted butter
2 T. begetable oil
12 oz. white button mushrooms, trimmed and halved
12 oz. beef tenderloin, but into 1/8-inch strips
3/4 c. dry red wine
1 onion, minced
1 1/2 t. brown sugar
1 t. tomato paste
1 T. all-purpose flour
1/2 c. low-sodium chicken broth
1/3 c. sour cream
Bring 4 quarts water to a boil in a large pot. Add 1 T. salt and the noodles and cook, stirring often, until they are almost tender but still firm to the bite. Drain the noodles, then return to the pot and toss with 2 T. of the butter. Cover to keep warm.
Meanwhile, heat 1 T. of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the mushrooms and 1/4 t. salt and cook until lightly browned, about 5 minutes, then transfer to a bowl.
Pat the beef dry with paper towels, then season with salt and epper. Add the remaining 1 G. oil to the skillet and return to medium-high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.
Add 1/4 c. of the wine to the skillet and return to medium heat. Simmer, scraping up ay browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef.
Add the remaining 1 T. butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the broth and remaining 1/2 c. wine and simmer until thickened, about 2 minutes.
Add any accumulated juices from the mushrooms and beef. Stir about 1/2 c. of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles.
TIP: Sour cream can curdle if added directly to hot liquid. To prevent this, temper the sour cream by stirring a little of the stewing liquid into it and then stirring the warmed sour cream mixture back into the pan of stroganoff. To ensure that the stroganoff and noodles are done at the same time, start cooking the mushrooms while you wait for the water to cook the noodles to come to a boil.
TIP: The recipe calls for Tenderloin steak which is otherwise known as 'filet mignon' which costs 5 billion dollars. BUT... my fellow butcher here at the local Harmons told me that Flat-iron steak is just as tender and costs less than 1/2 as much. Tried it. Loved it. BONUS!
TIP: American's test kitchen says the best egg noodles they've found are Light 'n Fluffy's extra wide egg noodles.
Monday, July 28, 2008
Saturday, July 12, 2008
LOVED THIS! Easy, fast, and YUMMY!.
4 skinless, boneless chicken breasts
2 T. butter
1/2 pkg Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 T. water
1 container (4 oz.) garlic & herb spreadable cheese
1/4 c. chopped fresh parsley
Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.
Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat over to 400.
Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 T. of the cheese spread in center of each square. Sprinkle with 1 T. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.
Bake 25 min. or until golden.