Pasta With Beef Steak Stroganoff
|Corn oil||1 Tablespoon|
|Shallots||2 Medium, chopped finely|
|Garlic||2 Clove (10 gm), chopped finely (Medium Cloves)|
|Button mushrooms||1⁄2 Pound, cut into 1/4-inch-thick slices|
|Evaporated skim milk||1 Cup (16 tbs)|
|Trimmed top round steak||1⁄2 Pound (About 1 Inch Thick Steak)|
|Freshly ground black pepper||1|
|Imitation sour cream||1⁄2 Cup (8 tbs)|
|Double concentrate tomato paste||1 Tablespoon|
|Finely chopped fresh chives||2 Tablespoon|
|Finely chopped italian parsley||1 Tablespoon (Fresh Ones)|
|Pasta||1 Pound, cooked and drained|
Remove the broiler tray and spray it lightly with nonstick cooking spray.
Preheat the broiler without the tray.
In a large skillet or saucepan, heat the oil with the shallots and garlic over moderate heat.
When they sizzle, raise the heat to high and add the mushrooms.
Saute, stirring continuously, until the mushrooms begin to brown, 3 to 4 minutes.
Add the evaporated milk and simmer until it is thick and reduced by about a third, 7 to 10 minutes.
While the milk is reducing, generously season both sides of the steak with pepper.
Put the steak on the broiler tray and broil it close to the heat until it is well charred but still fairly rare inside, about 5 minutes per side.
Cut the steak crosswise diagonally into 1/4-inch-thick slices, saving the meat's juices; add the meat and its juices to the sauce and stir in the sour cream, tomato paste, and sugar.
Simmer briefly until heated through, then serve over cooked pasta.
Garnish with chives and parsley.