Beef Stroganoff
Tender beef & hearty mushrooms make this a delicious dish for colder weather.
This hearty recipe pairs perfectly with Terra d’Oro’s rich Petite Sirah. This recipe makes a large serving for 2 with leftovers for lunch!
Ingredients
- 4 tbsp olive oil
- 2 tbsp butter
- 1 cup blanched english peas
- 8 oz beech or crimini mushrooms
- 12 oz ribeye
- 2 shallots, minced
- 4 garlic cloves, minced
- 1 tbsp concentrated tomato paste
- 2 tbsp all purpose flour
- 1⁄4 cup dry white wine
- 2 cups (or more) beef broth
- 1⁄4 cup sour cream
- Any short noodles for serving
Directions
- Heat a large skillet over medium-high heat with 2 tablespoons of oil and 1 tablespoon butter. Cook mushrooms for a few minutes until tender, season with salt, and transfer to a plate.
- In the same skillet, add another 1 tablespoon of oil and 1 tablespoon of butter. Season the steak generously with salt and pepper. Sear the steak and cook to preference. Transfer to another plate and wipe the skillet clean.
- Reduce the heat to medium and add remaining 1 tablespoon of oil to the pan. Cook the shallots until soft, stirring often. Add the garlic and cook until fragrant, only 1 minute. Add the tomato paste and cook while stirring constantly for 2 minutes until slightly darkened in color. Add the flour and stir constantly until toasty smelling, 3 minutes. Add the wine and cook until evaporated. Add the broth and bring to a boil over high heat. Reduce to a simmer and cook for up to 15 minutes until thickened and sauce coats a spoon.
- Slice the steak. Add the sour cream to the sauce. Serve the sauce over the noodles and garnish with steak slices, peas, and mushrooms.
