Do the words "beef stroganoff" conjure up the image of a strange concoction served to you as a child? Maybe some chunks of mystery meat swimming in a puddle of thick sauce with mushy noodles on the side? Well, let's dispel the bad memories and allow The Cooking School at Jungle Jim's International Market to introduce you to an elegant rendition of this cold weather classic. Our staff readily admits that we are lucky to have access to a cook's fantasy food world right below our cooking school kitchen, so we would like to share with you the ingredients you can pick up here to make a sensational Beef Stroganoff dinner.
Extra broad egg noodles are a delicious base upon which to serve the stroganoff. Follow the directions on the package to prepare them.
Demi-glace adds an intense base of flavor to soups and stews. Demi-glace is a rich brown sauce composed of beef stock and Madeira or sherry which has been cooked until it is reduced by half to a thick glaze that coats a spoon. You will find the demi-glace in the French trailer on the shelf. Once you open the container, it must be refrigerated.
A selection of fresh, sliced mushrooms will add a hearty flavor, interesting texture and visual appeal. Heat the olive oil in a skillet and cook the mushrooms until they are browned, about 6-8 minutes. Please note that if you are using shiitake mushrooms, use only the cap and discard the tough stems.
Remove the mushrooms from the skillet and add the chopped onions. Sauté the onions, adding a drizzle of olive oil if needed, until they begin to soften and brown, about 5-8 minutes.
Return mushrooms to the skillet with the onions and sprinkle with flour, stirring until well blended.
Slowly add broth, stirring well.
Then add the tomato paste, stirring constantly until thickened, about 2-3 minutes.
Add the sherry, demi-glace, salt, pepper and tarragon and stir well.
Return beef to skillet and simmer to heat through. We had cooked beef leftover from another recipe, so this beef stroganoff is an ideal recipe that will highlight a good quality beef. If you don't have leftover beef, you can brown a steak in the skillet first, let it set and then slice it to add at this point in the recipe.
Stir in sour cream and adjust the seasoning to your taste.
Serve over hot noodles and enjoy this hearty dish for dinner.
2 tablespoons olive oil
8 ounces sliced mushrooms, cremini, shiitake, button or a mix
1 large onion, chopped
1 tablespoon all-purpose flour
2 cups beef broth
2 tablespoons tomato paste
¼ cup dry sherry
1-2 tablespoons “More Than Gourmet” demi-glace, optional
Salt and pepper, to taste
¾ teaspoon dried tarragon
1½ pounds cooked, rare to medium-rare, beef tenderloin or other steak, thinly sliced
2-3 tablespoons sour cream
Cooked egg noodles, for serving
Heat olive oil in a skillet and cook mushrooms until they are browned, about 6-8 minutes. Remove mushrooms from skillet and add onions. Sauté onions, adding a drizzle of olive oil if needed, until they begin to soften and brown, about 5-8 minutes. Return mushrooms to skillet and sprinkle with flour, stirring until well blended. Slowly add broth, stirring well, then tomato paste, stirring constantly until thickened, about 2-3 minutes. Add sherry, demi-glace, salt, pepper and tarragon and stir well. Return beef to skillet and simmer to heat through. Stir in sour cream, adjust seasoning and serve over noodles.
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