During the cold winter months, sometimes you need something comforting and warm to enjoy while curled up in front of the fire. Elaine’s Beef Stroganoff Recipe, tried and true for many years, will tick all the boxes for delicious comfort food. Try it paired with any of Culmina’s Red Bordeaux-Style wines or our classically styled Chardonnay, Dilemma with Ceasar Salad for what is sure to be a fantastic pairing and surefire crowd-pleasing hit.
Elaine’s Beef Stroganoff
• A small knob of salted butter
• 1 medium white onion, finely diced
• 1 lb fresh brown (cremini) mushrooms, cut into 1/8ths
• 1 large clove of garlic, finely minced or pressed
• 1/4 cup of all purpose white flour, or gluten free alternative
• salt and pepper
• 16 oz sirloin steak, cut into strips against the meat grain
• 2 tbsp of grapeseed or avocado oil
• 1/4 cup Dilemma (Chardonnay) or dry white wine
• 1/4 cup chicken or turkey stock
• 1 1/2 tbsp tomato paste
• 1 cup or 1 small container of good quality, high fat Sour Cream or Crème Fraîche
• 2 tbsp coarse sea salt or kosher salt
• 3/4 of a bag extra broad egg noodles or 1 cup white rice, cooked, for a gluten-free alternative
• 1 tbsp coarse-chopped flat-leaf Italian parsley
Fill a large stock pot with 3/4 full of water, salting the water with coarse sea or kosher salt. Turn a large burner to high heat, bringing the salted water to a boil.
Prepare your steak as follows: first, pat the steak dry with paper towel. Once dry, slice the steak against the grain. Then using a large ziplock bag, adding the flour and a generous amount of salt and pepper to the bottom of the bag. Add the steak to the seasoned flour mixture, and shake the closed bag to lightly flour the steak strips. Remove the floured beef from the ziplock and set aside. *There may be extra flour left in the bag, and that’s ok.
Heat a large Le Creuset dutch over or deep frying pan over medium heat. Melt the knob of butter and add the finely diced onion, being careful not to brown either. Once the onions start to lose their water, add the pressed garlic and chopped mushrooms. Season with salt and pepper, and cook down until relatively dry. Remove from the pot and set aside.
Raise the temperature on your Le Creuset to medium-high. Once the pan is hot, portion some of the frying oil, and brown the floured steak in small batches, being careful not to crowd the pan. Once the steak strips see some brown colour, use your tongs to flip them, browning the other side. The bottom of the pot will take on some dark colour, reduce the heat if you think it will burn. Once the meat is browned on both sides, remove it from the pot, and reserve it aside. Repeat the process until all of the steak has been browned. Deglaze the bottom of your pan with the white wine and stock making sure to scrape up the sticky bits with your whisk. Once most of the liquid is reduced, stir in the tomato paste. Add the sour cream, the steak, the mushroom mixture and all of their juices back to the pot. Reduce the heat to a simmer.
Add the uncooked noodles to your boiling water, and cook until al dente, or about 7 minutes, drain. Add the cooked and drained noodles to the sour-cream and beef mixture. Season to taste, plate, and garnish with a sprinkle of chopped parsley. Serve with Caesar salad.