If you’re trying to decide what to fix your sweetie on
Valentine’s Day, nothing says romance like a nice piece of beef (and you can
take that anyway you like). This recipe for beef stroganoff, based upon one by
Sara Moulton, makes two servings, employs the use of a filet mignon (the most
romantic cut of beef), and despite what you’ve come to think in the past, can
be made a day ahead. Generally, because of the last-minute addition of sour
cream, it’s thought that it should be served immediately. You can do that, but
this can also be held in the refrigerator until the following day, and warmed
gently on top of the stove. That way you’re not spending your evening in the
kitchen, but where you belong, beside your loved one, even if that loved one
happens to be your dog.
Served with my Sweetheart Salad, and a nice glass of red wine, it makes a wonderful Valentine's dinner.
Served with my Sweetheart Salad, and a nice glass of red wine, it makes a wonderful Valentine's dinner.
Beef Stroganoff for Two
3 slices thick-cut bacon, diced
1 1/2-ounce package Melissa's dried porcini mushrooms, rinsed
1-1/2 cups beef broth
1 8-ounce filet mignon, cut into strips
Kosher salt and freshly ground black pepper
1/2 cup finely chopped shallots
4 ounces crimini mushrooms, sliced
2 teaspoons minced garlic
1/2 teaspoon dried thyme
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1/3 cup dry red wine
4 ounces egg noodles
1/3 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Chopped fresh parsley for garnish
In a small sauce pan combine the dried porcini mushrooms and beef stock. Bring the mixture just to a boil, remove the pan from the heat to allow it to steep for 15 minutes. Strain the liquid, reserving it, and rough chop the mushrooms.
In a large skillet, fry the bacon over medium high heat until crisp. Remove bacon with a slotted spoon to a warm plate, leaving drippings in the pan. Season filet with salt and pepper; add it to the pan, and sear quickly on all sides. Transfer it to the same plate as holds the bacon.
Reduce heat to medium and add the shallots, cooking and stirring until softened. Add the mushrooms and cook until lightly browned, then add the garlic, thyme, tomato paste, flour, and cook, stirring, one minute.
Add the red wine, reserved mushroom water, 1-1/2cups water, the chopped porcinis, and noodles to the skillet. Bring to a boil; reduce to a simmer, and cook, covered, stirring occasionally until the noodles are done to your liking, about 10 to 12 minutes. Stir in sour cream, Dijon, and lemon juice, taste and adjust seasonings. Add the beef, beef juices, and bacon to the pan, and simmer until heated through, 1 to 2 minutes. Serve sprinkled with parsley.
3 slices thick-cut bacon, diced
1 1/2-ounce package Melissa's dried porcini mushrooms, rinsed
1-1/2 cups beef broth
1 8-ounce filet mignon, cut into strips
Kosher salt and freshly ground black pepper
1/2 cup finely chopped shallots
4 ounces crimini mushrooms, sliced
2 teaspoons minced garlic
1/2 teaspoon dried thyme
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1/3 cup dry red wine
4 ounces egg noodles
1/3 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Chopped fresh parsley for garnish
In a small sauce pan combine the dried porcini mushrooms and beef stock. Bring the mixture just to a boil, remove the pan from the heat to allow it to steep for 15 minutes. Strain the liquid, reserving it, and rough chop the mushrooms.
In a large skillet, fry the bacon over medium high heat until crisp. Remove bacon with a slotted spoon to a warm plate, leaving drippings in the pan. Season filet with salt and pepper; add it to the pan, and sear quickly on all sides. Transfer it to the same plate as holds the bacon.
Reduce heat to medium and add the shallots, cooking and stirring until softened. Add the mushrooms and cook until lightly browned, then add the garlic, thyme, tomato paste, flour, and cook, stirring, one minute.
Add the red wine, reserved mushroom water, 1-1/2cups water, the chopped porcinis, and noodles to the skillet. Bring to a boil; reduce to a simmer, and cook, covered, stirring occasionally until the noodles are done to your liking, about 10 to 12 minutes. Stir in sour cream, Dijon, and lemon juice, taste and adjust seasonings. Add the beef, beef juices, and bacon to the pan, and simmer until heated through, 1 to 2 minutes. Serve sprinkled with parsley.
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5 comments:
Looks delicious, and it's so nice to see a recipe designed for two instead of an army!
Oh yummm, Pattie, this looks amazing and so perfect for Valentine's Day! We have plans at our favorite local restaurant for Valentine's Day, which is fine with me....hoping Sweetie is better by then, he's had bronchitis and has been housebound!
Yum! Serve me up and pass the wine!
Hmmmm...Now when I’m grocery shopping on the meat aisle, I’ll never look at beef the same way!!!😆 Romantic indeed!!! I’ve not had beef stroganoff in years. This sounds so good!
Your Beef Stroganoff looks delicious and I love your heart shaped serving dish, this is a very special dish! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Come Back Soon,
Miz Helen
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