We were battered with a classic New England nor’easter last month. Snow blanketed the landscape (even Buddha donned a suit of white) while the winds blew a gale, gusting to over 80mph at times. Many of the downtown streets were flooded and a group of trepidatious island teens made international news canoeing down Easy Street. I was one of the fortunate residents on the island who retained power throughout the storm. I used the time free from the usual distractions of life to catch up on work and make a cozy, stick-to-your-bones supper. This rich, yet delicate, beef stroganoff is a favorite of mine, taking me back to meals enjoyed as a child at the famous Russian Tea Room in New York City; serve it with buttered egg noodles and a smooth glass of red. And you don’t need to wait for a snowstorm to enjoy this delicious classic supper.
SNOWY SUNDAY STROGANOFF
1.5 lbs boneless rib eye or beef filet
2 tbsp olive oil, divided
1 large onion, sliced
4 cloves garlic, minced
10 oz mushrooms, sliced (I use a mixture of white and baby bellas)
3 tbsp butter
2 tbsp flour
1 ½ cups beef broth
½ cup dry white wine
2 tbsp Dijon mustard
1 bunch fresh tarragon pulled from stems
2/3 cup sour cream
Salt and pepper to taste
For serving:
10 oz egg noodles
Chopped parsley and chives, for garnish
Instructions:
- Flatten the steaks to about 1/3” thickness using a rolling pin or mallet
- Slice steaks into ¼” strips, making sure to discard excess fat; sprinkle strips with salt and pepper
- Heat 1 tbsp oil in a large skillet over high heat, scatter half the beef in the skillet, and spread it quickly using tongs.
- Cook for 30 seconds untouched until browned and then quickly turn and leave untouched for another 30 seconds to brown.
- Remove beef to a plate (it is fine if some of the meet is still pink)
- Add the remaining tablespoon of oil and repeat with the remaining beef strips; remove the strips to the plate once browned.
- Turn heat down to medium-high and melt butter. Add onions and cook for 1 minute, then add mushrooms and garlic and cook until golden.
- Add half the broth to the pan while stirring; once incorporated, add the remaining broth and the white wine, then add sour cream, mustard, and tarragon.
- Stir mixture until incorporated. Don’t worry if sauce looks split as sour cream will melt as it heats.
- Bring to a simmer, then reduce heat to medium-low until sauce thickens and reaches the consistency of pouring cream (it should take about 3-5 minutes).
- Add salt and pepper to taste and then add the beef back to the pan along with any juices and simmer for 1 minute. Remove from stove immediately.
- Cook egg noodles according to package directions, drain, coat with butter.
- Serve the beef stroganoff over the cooked noodles; garnish with chives and parsley.
