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Beef Stroganoff

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Chef Walter Staib of City Tavern in Philadelphia makes beef stroganov using Dietz and Watson ingredients.
Ingredients
For the beef
  Butter 3 Tablespoon
  Shallots 1⁄2 Cup (8 tbs), finely chopped
  Pickle 1 Cup (16 tbs), julienned
  Cognac 1⁄4 Cup (4 tbs)
  Button mushrooms 1 Cup (16 tbs), julienned
  Angus roast beef 1 Pound, into 2-inch strips (Dietz & Watson® Black Angus Roast Beef)
  Demi glace 1⁄2 Cup (8 tbs) (store bought)
  Stone ground mustard 2 Tablespoon
  Sour cream 5 Tablespoon
For the noodles
  Egg noodles 8 Ounce (1 packet)
  Butter 2 Tablespoon
  Chives 1⁄2 Cup (8 tbs), finely chopped
Directions

MAKING
1. In a large saucepan, melt the butter over medium heat. Add the shallots and cook until translucent.
2. Take the cognac, add to the saucepan and flambe it.
3. Add in the mushrooms, pickle and saute until the liquid released has evaporated.
4. Stir in the beef strips and mix well. Add in the demi glace and cook it for another 7-8 minutes.
5. Add the stone ground mustard and continue mixing until the mustard is well incorporated.
6. Stir in the sour cream and let the beef cook for another 6-7 minutes.
7. In a separate saucepan, melt the butter over medium heat and add in the chives and mix well.
8. For the egg noodles: In a pot with boiling hot water, add in the egg noodles and boil until al dente.
9. Once done, drain the noodles from the hot water and stir it in the melted butter and chives. Stir fry for 4 minutes and remove from flame.

SERVING
10. Serve the beef stroganoff and egg noodles hot, garnished with chives.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Russian
Course: 
Main Dish
Taste: 
Savory
Method: 
Saute
Ingredient: 
Beef
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
2

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