Beef Stroganoff from Cooks Illustrated

Submitted by KathyP53

"Delish!"

 

• Ready In: 1hr 20mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 1⁄4 lbs sirloin steaks, tips (trimmed of excess fat and cut lengthwise with grain into 4 equal pieces)
• 2 teaspoons soy sauce
• 1 lb white mushroom, quartered
• 2 teaspoons hot water
• 1 tablespoon dry mustard
• 1 teaspoon sugar
• fresh ground black pepper
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• table salt
• 2 teaspoons tomato paste
• 4 teaspoons unbleached all-purpose flour
• 1⁄3 cup plus 1 tbsp. white wine or 1/3 cup dry vermouth
• 1 1⁄2 cups beef broth
• 1⁄2 cup sour cream
• 1 tablespoon chopped fresh parsley leaves

directions

1. Using fork, poke each piece of steak 10-12 times. Place in baking dish; rub both sides evenly with soy sauce. Cover with plastic wrap and refrigerate at least 15 minutes or up to 1 hour.
2. While meat marinates, place mushrooms in medium microwave-safe bowl and cover with plastic wrap. Microwave on high power until mushrooms have decreased by volume by half, 4-5 minutes (should be as much as 1/4 cup liquid in bowl). Drain mushrooms and set aside; discard liquid. Combine water, dry mustard, sugar, and 1/2 tsp pepper in a small bowl until smooth paste forms; set aside.
3. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Place steak pieces in skillet and cook until browned on all sides and internal temperature registers 125 to 130 degrees, 6-9 minutes, reducing heat if fond begins to burn. Transfer meat to large plate and set aside while cooking sauce.
4. Add mushrooms, onion, and 1/2 tsp salt to skillet and cook until vegetables begin to brown and dark bits form on bottom of pan, 6-8 minutes. Add tomato paste and flour and cook, stirring constantly, until onions and mushrooms are coated, about 1 minute. Stir in 1/3 cup wine, beef broth and mustard paste and bring to simmer, scraping bottom of pan with wooden pan to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken, 4-6 minutes.
5. While sauce is reducing, cut steak pieces across grain into 1/4" thick slices. Stir in meat and any accumulated juices into thickened sauce and cook until beef has warmed through, 1-2 minutes. Remove pan from heat and let any bubbles subside. Stir in sour cream and remaining tablespoons wine; season to taste with salt and pepper. Sprinkle with parsley.

Reviews

[amanda.m.straub]

This dish is amazing. It's just beef stroganoff, but it is hands-down the best beef stroganoff you'll ever eat! The flavors are layered delicately, because of the steps you go through cooking it. This is not "throw everything in the crockpot" type stroganoff, but I did think it was pretty easy to cook. I will never make another beef stroganoff, I'm even throwing away my mom's old recipe! :) I making this again tonight and my mouth is watering just thinking about it! Can't wait I making this again tonight and my mouth is watering just thinking about it! Can't wait! Reading Abby girls comment above, it looks like her dish may have come out better if she stuck to the recipe…

 

[Abby Girl]

I tried this recipe 1) because it was from Cooks Illustrated and I absolutely adore their magazines! 2) I had got a large sirloin roast from Costco and cut it into rather large steaks (will do no that again) and wanted to use it up! I thought that there was a lot of steps for a dish that turned out just OK. I was not as blown away with this recipe as I truly wanted to be. My cuts of meat were on the large side and so I ended up under cooking the meat, so I set the cut pieces simmer in the tomato broth while the pasta was being cooked. I used pappardelle pasta....which again, was not the best of choice for pasta. But the biggest complaint was that DH mentioned that he has never really fond of Beef Stroganoff....well, ya think he could have mentioned that little tidbit somewhere in the last 35 years of marriage....I mean, geeze !!!! If you plan on making this dish, do cut off all the fat and silver skin from the meat. It really did make a difference, as I had left a little bit on and that piece became hard and chewy! Thanks for the posting any ways!!!