So before i get into my penny-pinching mode, here's a recipe for an extravagant Beef Stroganoff. Okay fine, beef stroganoff isn't an extravagant dish... but since I never use red wine when i cook, it's definitely extravagant when i finally get a chance to do so (even with just a quarter cup)! See? i'm so easily satisfied, living on a budget shouldn't be a problem at all. Let's just hope the currency exchange rates gets better soon... i'm in desperate need of złotys!
from Fast Food
from Fast Food
- 1 1/4 pounds beef rib-eye or rump steaks
- 1/2 cup seasoned all-purpose flour
(season with 1/2 teaspoon salt, 1/4 teaspoon pepper)
- 3/4 pound fettuccine / tagliatelle / pasta of your choice
- 1/4 cup butter
- 1 onion, finely chopped
- 3 3/4 cups button mushrooms, thickly sliced
- 1 tablespoon tomato paste
- 1/4 cup red wine
- 1 1/4 cups whipping cream (i used 200 mL)
- Salt and pepper to taste
- Cook the pasta in a large saucepan of rapidly boiling salted water until al dente [picture 1].
- Pound the slices of beef between 2 sheets of plastic wrap with a mallet or rolling pin until they are half their thickness. Cut each slice into strips, about 1/2 inch wide. Place in a pastic bag with the seasoned flour and shake to coat the beef [picture 2]. [Remember to coat it with flour just RIGHT before you pan-fry it, or else the meat will stick together if you leave it for too long].
- Melt 2 tablespoons of butter in a frying pan over medium heat and cook the onion for 2 minutes [picture 3].
- Add the beef in batches and cook for 5 minutes or until evenly browned [picture 4]. Remove from the pan and keep warm.
- Heat the remaining butter in the pan and add the mushrooms, stirring, for 2 - 3 minutes or until soft and lightly browned [picture 5].
- Add the tomato paste and the red wine [picture 6, stirring continuously for 2 minutes or until the sauce has reduced [picture 7].
- Add the beef [picture 8], stir in the cream [picture 9], then reduce the heat to medium-low and simmer gently for another minute or until the sauce has thickened.
- Serve warm with the pasta.