Beef Stroganoff

Beef Stroganoff

Somehow, my roommates favor either super simple assemblies like Garlic Noodles or complicated, many-pot meals that want plenty of chopping — and this is one of the latter. It’s a lot of work, but it’s really delicious; while there may be a little meat leftover, there’s rarely any sauce to go with it.

This isn’t something to eat often, between the zillion dishes and the heavy cream — but man, when you do, it’s good!

Beef Stroganoff, adapted from Tyler Florence

1 3-lb. tri-tip roast
2 sprigs rosemary, stripped and chopped
3 sprigs thyme, stripped and chopped
8 cloves garlic, divided, 4 roughly chopped and 4 minced
1 tsp. salt
1/2 tsp. pepper
3-4 Tbsp. oil, divided
1 lb. white button mushrooms, sliced thin
1 lb. cremini mushrooms, sliced thin
1 small onion, diced
1/4 c. brandy
2 c. heavy cream
1 Tbsp. Dijon mustard
1/2 c. sour cream
1/2 lb. egg noodles
1/4 c. parsley, chopped
3 Tbsp. butter
salt and pepper to taste

Preheat the oven to 300F. Trim and dry the tri-tip.

Mix the thyme, rosemary, 4 roughly chopped cloves of garlic, salt and pepper. Add enough oil to make a paste and rub it into the tri-tip, coating it all over. Roast the tri-tip for 3ish hours, until it’s very tender.

After about 2 hours, heat the remaining 1 Tbsp. of oil in a large Dutch oven over medium-high heat. Add the mushrooms and cook for 20-25 minutes, until they’ve given up their liquid and it’s evaporated away and they’ve begun to brown. Add in the onion and garlic and stir until the onion is soft, about another 8 minutes. Kill the burner and deglaze with the brandy, scraping up the delicious brown mushroom bits.

Put salted water on to boil for the noodles at this point.

Once the brandy is almost evaporated, add the cream. Simmer over low heat until reduced by half, 25-30 minutes. Add the egg noodles to the water once it boils. Take the meat out to let it rest for a few minutes. When the cream is reduced, take the sauce off the heat and stir in the mustard and sour cream. Taste for seasoning.

When the noodles are cooked to your liking, drain them and return them to the pot. Add the butter and parsley and mix thoroughly.

Slice the roast against the grain, if you can convince it to hang together long enough. Serve noodles topped with roast and smothered in delicious mushroomy sauce!


~ by iliadawry on 10 June 2013.

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