“Pumping Iron” — Modern Beef Stroganoff

30 Jan

Some days my body just seems to crave beef. Whether it’s the iron content beef supplies or the substantive taste of meat in my mouth, who knows?

“But,” you say, “I’ve got a thing after work this evening . . . how will I get beef on my plate (and into my stomach) in under an hour?” “Modern Beef Stroganoff,” say I.

Modern Beef Stroganoff . . in 35 minutes!

Modern Beef Stroganoff . . in 35 minutes!

This is another of the great recipes I’ve made from the February 2013 issue of Chatelaine magazine. What makes this stroganoff ‘modern’ is the speed of preparation — 10 minutes of prep time and 25 minute of cooking.

If you’re clever, you’ll pick up a package of sliced Cremini (the brown cap) mushrooms and a package of beef strips at the grocery store and all you’ll have to when you get home is chop the onion.

I used some left-over roast beef, thawed and sliced into thin strips

I used some left-over roast beef, thawed and sliced into thin strips

I had only a package of whole white mushrooms on hand. The dish was still tasty, but probably a bit lighter in flavour. And I used thawed, left-over roast beef (cooked rare and frozen whole). I sliced the 400 g (14 oz) portion very thinly and then cut again into thin strips.

This makes 4 servings if you’re using the full measure of beef. But I ended up with three good-sized servings (from about 400 g beef) and froze one for later use.

A few simple ingredients -- Mushrooms, thyme, white wine, 35% cream, beef strips, chopped onion

A few simple ingredients — Mushrooms, thyme, white wine, 35% cream, beef strips, chopped onion

Modern Beef Stroganoff                                                             Serves: 4

  • 500 g  (1 lb 1.5 oz)                            beef strips or fast fry steaks, cut into strips
  • 2 Tbsp (30 mL)                                 all-purpose flour
  • 1/2 tsp (2.5 mL)                                salt
  • 1/4 tsp (1.25 mL)                              fresh ground black pepper
  • 1/4 cup                                                butter, (divided use 2 Tbsp + 2 Tbsp)
  • 1                                                            small onion, finely chopped
  • 227 g (8 oz) package                         sliced cremini (brown, cafe) mushrooms
  • 5 cups (340 g pkg)                            no-yolk egg noodles
  • 1/2 cup (125 mL)                              white wine
  • 1 cup (250 mL)                                  35% (whipping) cream
  • 1 Tbsp (15 mL)                                  fresh thyme leaves (or 1 teaspoon/5 mL dry)

Directions

1. Start by putting a large pot of water on to boil (for egg noodles).

Toss beef strips with flour, salt and pepper

Toss beef strips with flour, salt and pepper

2. In a medium-sized bowl, toss the beef strips with the flour, salt and pepper. Coat well and set aside.

Quick-fry flour-coated beef

Quick-fry flour-coated beef

3. Melt 2 Tbsp of the butter in a large non-stick skillet over medium high heat.

4. Add the meat, breaking up the strips and stir-fry for about 3 minutes. Transfer the beef back into the bowl.

Soften onion and mushrooms in butter

Soften onion and mushrooms in butter

5. Add the last 2 Tbsp of butter to the pan and when melted add the chopped onion and sliced mushrooms. Cook, stirring occasionally, for about 4 minutes or just until the mushrooms begin to soften.

6. At this point, cook the egg noodles in the pot of boiling water. The noodles I used needed only 5 minutes to cook.

Add white wine and cook until all liquid has absorbed

Add white wine and cook until all liquid has absorbed

7. Add the wine to the cooking vegetables. If using dried thyme instead of fresh, I would add it at this stage. Cook until all the liquid has absorbed.

Add cream to 'boozy' veggies

Add cream to ‘boozy’ veggies

8. Add the cream to the pan, then the beef strips along with any meat juices that have accumulated.

Return beef and juices to pan. Simmer.

Return beef and juices to pan. Simmer.

Stir well to combine. Reduce the heat under your pan to medium-low. Allow the mixture to simmer for about 2 minutes until the sauce begins to thicken. Add the fresh thyme leaves, stir.

9. Drain your egg noodles, divide among serving dishes and top with 1/4 of the meat sauce.

Steam some luscious Red Swiss Chard

Steam some luscious Red Swiss Chard

I served my Stroganoff with some steamed Red Swiss Chard (which cooks in less than 10 minutes), dressed with a splash of white vinegar, and a glass of Californian Zinfandel. It was a satisfying dish — creamy without being too heavy.

Supper's served! Modern Beef Stroganoff

Supper’s served! Modern Beef Stroganoff

Voila!

A divine dish of iron-rich goodness in about 30 minutes. Savvy, indeed.

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One Response to ““Pumping Iron” — Modern Beef Stroganoff”

Trackbacks/Pingbacks

  1. Menu Planning — Week of January 27, 2013 « Savvy Single Suppers - February 2, 2013

    […] Modern Beef Stroganoff [Chatelaine, February 2013, page 128] […]

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