Text 1, 102 rader
Skriven 2010-08-09 05:02:00 av Dave Drum (43669.cooking)
Ärende: SF Gate 123
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Sirloin, Stroganoff Style
 Categories: Beef, Sauces, Wine, Mushrooms
      Yield: 6 servings
 
      1 oz Dried porcini
  1 1/2 lb Beef sirloin
           Kosher salt and pepper
           Olive oil
    1/4 c  Marsala
      1 md Onion; chopped
      2 ts Minced garlic
      3 tb Unsalted butter
     16 oz Mushrooms; (cremini,
           - shiitake,chanterelle, etc.
           - or mixture) cleaned and
           - sliced or quartered into
           - bite-size pieces
      1 c  Chicken stock or broth
      1 lg Sprig thyme
      1    Bay leaf
     12 oz Egg noodles; medium width
    1/4 c  Demi-glace *
    1/2 c  Sour cream
      3 tb Wondra flour *
           -=MIXED WITH=-
      6 tb Cold water or broth
 
  The mushrooms can be cooked separately and served on the
  side, a nice option for vegetarians. The beef and mushrooms
  can also be served atop a rice pilaf instead of egg noodles.
  
  Rinse the dried porcini then rehydrate in 1 cup very hot water.
  When fully hydrated, remove porcini and set aside; strain the
  soaking liquid through disposable coffee filters (to remove
  any grit) and reserve.
  
  Trim any silver skin and excess fat from the beef then cut
  into 3/4-inch cubes. Season cubes with salt and pepper,
  then brown over medium heat in just enough olive oil to
  coat the bottom of a large saute pan. You may need to do
  this in batches. Remove beef from pan and set aside.
  
  Deglaze the pan with the Marsala, as long as the fond or
  browned bits are nicely browned and not burned. (If the
  fond has burned, wash the pan or use a clean one, then
  add the Marsala after the onions, garlic and mushrooms
  have cooked.) Add the onions, plus additional oil if needed.
  Cook the onions until slightly soft, then add the garlic.
  When the garlic is aromatic, add the butter, the rehydrated
  porcini and fresh mushrooms and additional salt and pepper to
  taste. Cook mushrooms until tender, stirring occasionally —
  about 5-10 minutes.
  
  Add reserved mushroom soaking liquid, broth, thyme and bay
  leaf; bring to a boil, then reduce heat to a hard simmer for
  about 10 minutes.
  
  Meanwhile, cook the noodles according to package directions
  and drain.
  
  Remove the thyme and bay leaf from the pan; add some water if
  mixture has reduced too much. Whisk the demi-glace and sour
  cream into the saucy mushrooms, and add just enough of the
  Wondra-water mixture to thicken to the desired consistency.
  The sauce will need to simmer a minute or two before it begins
  to thicken.
  
  Return the beef to the pan just before serving to rewarm. The
  sauce will continue to thicken as it sits, so stir in additional
  warm water or broth as needed.
  
  Serve over noodles.
  
  Note: Demi-glace is an enriched veal stock that can be found
  frozen or as a shelf-stable concentrate. Wondra flour mixes
  quickly and smoothly into liquids without lumps, though this
  sauce can be thickened with a basic roux made from equal
  parts flour and butter.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Eating an artichoke is like getting to know someone really well-W. Hastings
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