Sunday, January 1, 2012

Beef Stroganoff à la Bittman

Yes, there was another hiatus (family emergency). Yes, I'm back. Hi!

This quick but luxurious recipe was the perfect treat for New Year's Eve dinner, and went wonderfully with some rice and a glass of dry sparkling wine. I halved Bittman's recipe, but used the full 8 oz. of mushrooms, which produced enough for 2-3 people. I also splurged on a wonderful piece of beyond fork-tender beef from Canales. Perfect way to fortify myself for 2012.

  • 2 T unsalted butter
  • 1 medium onion, sliced
  • 8 oz. mushrooms, trimmed and sliced
  • salt and pepper
  • .8 lb. beef tenderloin, sliced into 1-1/2 in. pieces
  • 1 tomato, seeded and chopped
  • 1/2 c. beef broth
  • 1-1/2 t Dijon mustard
  • 1/4 c sour cream
  • dill or parsley, chopped, for garnish

Melt the butter in a Dutch oven or heavy skillet over medium to medium-high heat. Add the onion and mushrooms. Season them with salt and pepper then cook, stirring occasionally, till the onions are very soft but not brown, about 10 min.

Add the meat and cook for about a minute.

Add the tomato, beef broth and mustard. Adjust the heat so the mixture bubbles steadily, then cover and cook till the meat is tender, about 5 minutes.

Stir in sour cream. Adjust seasoning, then garnish with your choice of herb.

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