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Friday, September 28, 2007

Skillet Beef Sroganoff

I prepared this dish on Wednesday evening and it was actually very good. This came from Cook's Country April/May 2007 issue which has gotten a lot of use from me. The sauce is very creamy and the brandy makes it rich and tasty.The leftovers are good, too. I'm not sure how I feel about cooking the noodles in the same pot, it does save on clean up, but it seemed to take longer for them to cook. The meat used in the recipe is called sirloin tips or flap meat. You pound the meat into an even 1/2-inch thickness, then cutting with the grain, slice the meat into 2 inch wide strips. Slice those strips against the grain, into 1/2-inch pieces.

Skillet Beef Stroganoff

1 1/2 lbs. sirloin tips, pounded and cut into 1/2 inch pieces
Salt and Pepper
4 Tbsp. vegetable oil
10 oz. white mushrooms, sliced
1 onion, chopped fine
2 Tbsp. all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 low-sodium beef broth
1/3 cup brandy
1/3 pound wide egg noodles
2/3 cup sour cream
2 tsp. lemon juice

Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until well browned. Transfer to a bowl and repeat with 1 tablespoon more oil and remaining beef.
Heat remaining oil in now empty skillet until shimmering. Cook mushrooms, onion and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. (If pan becomes to brown, pour accumulated beef juices into skillet.) Stir in flour and cook for 30 seconds. Gradually stir in broths, then brandy and return beef and juices to pan. Bring to a simmer, cover and cook over low until beef is tender, about 30 to 35 minutes.
Stir noodles into beef mixture, cover and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper. Serve.

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