Susan Odell: I am Susan Odell of Foodell.
com. I am a professional teaching chef and a graduate of Le Cordon Bleu.
I love comfort food, especially when it's starting to get cold outside. And one of my favorite comfort food dishes is beef stroganoff. Let's get cooking.
So, I am going to serve my beef stroganoff over white egg noodles. I am going to go ahead and start heating my water and cooking the noodles according to the package instructions.
Then I am going to cook my beef, I am going to turn on my pan pretty hot, medium-medium hot and heat up a table-spoon of olive oil. Before you cook your meat, be sure its seasoned well on both sides with salt and pepper.
Once your oil is hot, you want to brown the meat about 2 minutes per side. This is a pound and a half of meat; this is going to serve about four people.
Once its brown on one side, turn it over and let it brown to about two more minutes on the other side. And we are just going to take it out and let it rest on a cutting board while we make the sauce.
To the same pan as meat add another table spoon of olive oil and then we are going to saut our mushrooms, I've got button mushroom about a pound worth that I just cut up into nice chunks. And we are going to saut some shallots. This is a quarter of a cup of chapped shallots, which equates to about one large shallot.
Here my mushrooms have released most of their liquid; they are mostly water anyway, so they really cook down. I am going to add a cup of beef stock, this is low sodium beef stock and I have got some cognac.
My mushrooms are simmering away in their sauce and the sauce is getting thick. Now we want to cut the meat and the important thing is to cut the meat against the grain.
When you look at the steak you will see that you have got lines running this direction that is the grain. That means I want to cut the steak in this direction in slices that will make the meat more tender when we eat it.
So you just want to remove any extra fat that's on the meat and discard it and then just slice it about quarter inch to a half inch thick in about two inch lengths. The meat is going to be quite rare at this point; it's going to finish cooking when we put it back with the mushrooms.
To enrich my sauce and give it that classic stroganoffy taste, I use half a cup of plain yoghurt and a quarter of a cup of whipping cream. The sauce with my mushrooms is nice and thick. Now I am going to add my yoghurt and cream mixture and my one table spoon of Dijon mustard and give that a good stir. This is going to make the dish nice and creamy and delicious.
Once that's well incorporated, I am just going to add my sliced beef back to the pan. We want to cook it just for about 2 to 4 minutes until your meat is cooked to the desired doneness.
I am going to add one table spoon of sweet Hungarian paprika, give it a nice reddish color. I am also going to stir in some chopped parsley about a table spoon; I am also going to save some for garnish for later.
Now it's ready to be served over your white egg noodles, everyone is going to love this. Bon Apptit.