MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

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Saturday, February 6, 2016

BEEFY STROGANOFF



Beefy Stroganoff is on the plate today. This is an easy but decadent dish to warm the souls and bellies of a cold Mad Meat Genius who is longing for spring and the beginning of bbq season. This comforting dish will be made with some very special aged USDA choice sirloin steak procured from Willowside Meats of Santa Rosa. In the Mad Meat Genius tradition we do not actually follow a recipe but just wing it following some basic guidelines. I will provide these guidelines below. Please feel to add or subtract ingredients to your whim.

Beefy Stroganoff
  • 1 1/2 pds of sirloin steak sliced into thin strips
  • 2 tablespoons flour
  • 1 cup sour cream
  • 1 onion sliced
  • 3 cloves of garlic chopped
  • 1/4 cup wine
  • 1 1/2 cup beef stock
  • 1 pound of mushrooms sliced
  • salt & pepper to taste

Season the sliced beef with salt and pepper. Stir in flour to coat beef. We then brown the seasoned and flour dusted beef in a pan  heated high with a couple tablespoons of oil. The goal is to sear and brown but not fully cook the beef. The beef is cooked for approximately one minute a side. The beef is removed and reserved.

Turn down the heat of the pan to medium and add another tablespoon of oil. Add onions, mushrooms and garlic and sautéed briefly. You will notice beautiful browned fond leftover from the beef cooking. Watch the color of this fond to not burn. When it turns a very deep brown add the wine to deglaze. Simmer mixture until wine is almost evaporated. Stir in your beef broth. Simmer for six or 7 minutes. The mixture should thicken to a wonderful thin gravy like consistency. Taste and season appropriately. Return the beef and drippings to the pans and simmer for 3 more minutes. Turn off the heat and stir in the sour cream. It is time to eat.

This wonderful dish was served over egg noodles. This is the perfect dish for a cold, wet, wintery day. I cannot emphasize how wonderful the beef flavor is with our aged sirloin. The sour cream adds a decadence to a beefy explosion of flavors. You are saying to yourself, how rich this dish is when all of a sudden a bite of mushrooms & onions, that have a slightly fresh tang from the wine, will just get up and hit you; BAMM. I am in Beefy Stroganoff heaven.


7 comments:

Big Dude said...

Looks and sounds delicious especially for our cold weather. My wife is a big fan of all of these ingredients but not together - it's the sour cream in the brown gravy I think.

Chilebrown MadMeatGenius said...

Big Dude, That is an easy fix. Just omit the sour cream. You know its all about the gravy. I do have to admit the sour cream puts this dish over the top but any way you like it, it sure is tasty.

greatwhite hunter said...

Mr Brown great minds think alike. The last time I went to Willow side I got some sirloin steak it makes a good stroganoff recipe great. I am amazed by changing one ingredient turns me into a great cook. I guess I'm just basking in the glory of making the best beef stroganoff I've ever made and in the afterglow eating it. GWH

Chilebrown MadMeatGenius said...

greatwhite hunter, Hmmn, I wonder where you got that idea? I feel a Meat Adventure coming on. Are you ready?

Three Dogs BBQ said...

Nicely done. I think I have an idea for next weekend.

Chilebrown MadMeatGenius said...

Three Dogs BBQ, Thanks. This is an old dish that rocks.

Chris said...

I love the richness of the sauce in stroganoff, it's so luscious.