DigiBites: Take A Break – Make Some Stroganoff

Sep 26, 2020

Hello News24/680.com followers from Chef Charlie’s kitchen in Orinda –

I am always ready for the seasons to change from summer to fall. Ready for cooler temps and my homey repertoire that ushers in hearty, comfort foods.

I’m sure everyone has their version of this classic. Cream of Mushroom soup was a staple in my home growing up, but in this case, my mom made her white sauce, which appeared regularly as a base of many of her dishes.

Chef Charlie’s Beef Stroganoff

4 tablespoons olive oil, divided
1-pound New York or Ribeye steak, thinly sliced across the grain
1 medium onion, thinly sliced
8 ounces brown crimini mushrooms, rinsed, trimmed and cut into quarters
1/4 cup dry vermouth (or dry white wine)
3 cups prepared béchamel sauce (recipe below)
1/2 cup sour cream, or to taste
1/4 cup minced Italian flat-leaf parsley
Kosher salt and freshly ground black pepper
8 ounces wide egg noodles, prepared according to package instructions

For the Béchamel Sauce (makes approximately 3 cups):
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
Kosher salt and freshly ground black pepper

For the Béchamel (White Sauce):

• Melt the butter in a heavy-bottomed saucepan over medium heat until the butter is frothy. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown – about 3 minutes.

• Add 1/2 cup of the milk and whisk to combine. The mixture will thicken rapidly, but continue to add the milk gradually until it is all incorporated. Continue to whisk until the sauce thickens. Season with kosher salt and freshly ground black pepper. Set aside.

For the Stroganoff:

• In a large, deep skillet or stockpot, heat 2 tablespoons of the olive oil over medium-high heat. Add 1/3 of the sliced beef, and brown on all sides, about 2 minutes. Remove the beef from the pan and repeat in 2 more batches. Remove last batch and set all beef aside.

• Add the remaining 2 tablespoons olive oil to the pan. Add the onion, and sauté for 2 minutes. Add the mushrooms and sauté until they begin to release their juices, 3 minutes more. Add the vermouth (or white wine), and deglaze, scrapping with a wooden spatula to release the browned bits from the base of the pan.

• Add the prepared béchamel sauce and sour cream. Reduce heat to medium, and simmer until the sauce has thickened, about 5 minutes.

• Add the beef and mushroom mixture, and fold to incorporate; simmer for 5 minutes more. Season to taste with kosher salt and freshly ground black pepper and stir in the minced parsley.

• Serve over the prepared noodles.

Serves 4 – 6