This recipe is liked by 0 person(s). |
Stroganoff with Wild Mushrooms
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
2 tablespoons (1/4 stick) | unsalted butter, divided |
5 tablespoons | extra-virgin olive oil, divided |
1 lb mushrooms,, (such as chanterelle, oyster, crimini, and stemmed shiitakes), cut into 1/4-inch-thick slices | |
Coarse kosher salt | |
1/4 cup | dry white vermouth |
1/4 cup | crème fraiche |
1 1/2 lb beef tri-tip, excess fat trimmed, cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths | |
1 cup | thinly sliced shallots,, (about 4 large) |
1 tablespoon | all purpose flour |
1 teaspoon plus 2 1/2 tablespoons | tomato paste |
1 cup | beef broth |
1/2 teaspoon | Hungarian sweet paprika |
1/4 cup | sour cream |
2 tablespoons | chopped fresh Italian parsley |
Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.
Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.
Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.
Divide beef mixture among plates (over spaetzle or buttered egg noodles), then top each with mushroom mixture. Sprinkle with parsley and serve.
Bon Appétit
March 2010
by Molly Stevens
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe