You want a way to a mans heart, make him Beef Stroganoff. The problem is I’ve never really found that “knock-their-knickers-off-get-him-to-the-altar-make-him-love-you-forever recipe for this classic Russian dish. I looked for a Russian cook but couldn’t find one for the life of me.
Now for my male readers the other side of the coin fits as well. Every woman loves a man who can cook, trust me! Cork a bottle of wine and serve up a dish of this and she’s yours for life.
I’ve toyed with a couple of recipes here and there and just decided to take one that kinda sorta worked and wing it. Trust me when I saw I’m pretty sure Mr. Sweet Butter fell for me all over again with this one. He practically sang through his whole meal. At least my praises he did.
He’s so good.
The trick is in the marinade. Now it was one of those things where I just threw a little of this and a little of that in a bowl so I’ve tried to recreate my measurements (which were nothing more that a little in the palm and toss) to most closely represent what I did. I can say it came out amazing and I will use this marinade for all of my steak dishes from here on out believe you me.
Grab one of the Strips from yesterdays post and let’s get cooking.
Throw an extra thank you to the cow and chop that NY Strip into one inch cubes or thin strips or whatever makes you moo…it’s all going into the same dish.
This is our marinade and our beef tips, let’s introduce them to each other. We’ll give them some time to get to know each other, about 30 minutes or more at least. They’re a little shy but they’ll get along beautifully in no time. You can’t rush true love.
Once our tips and marinade are intimately involved we’re going to wrap them up in a nice blanket of flour and salt.
Take a couple tablespoons of our butter and melt them in a pan, just like the heart of your honey (or honey to be) when they bite into this.
Add your happily wedded marinaded beef and brown on all sides for a few minutes only.
Toss in some lovely mushrooms, (no I still don’t eat them), onions and garlic and cook the whole beautiful mess until the onions are shiney and slightly opaque.
Take all that happy goodness out of the pan and set it aside.
Add the rest of your butter back to the pan and melt it all up together with the yummy drippings.
Add your left over flour to make a roux, following up with your wine and beef broth. Let all this cook a few minutes until it begins to thicken.
Lastly, pour in the cream and mix, finally returning the beef and veggies to the sauce. Heat throughly and I now pronounce you “happily ever after.”
- 2 Tbs. Olive oil
- 2 Tbs. Red wine
- 1 Tbs. Sherry
- 2 Tsp. Worcestershire sauce
- ½ Tsp. Salt
- 1 Tsp Rosemary, crushed
- ½ Tsp. Pepper
- 1 Cloves
- ¼ Tsp. Cardamon
- 6 Tbs. All-purpose flour; divided 4 x 2
- ½ Tsp. Salt
- 1 lb. Beef tips or beef steak cut into 1 inch cubes
- 5 Butter; divided
- 1 C. Mushrooms; thinly sliced
- 1 Medium onion, chopped
- 1 Clove garlic; minced
- 1 C. Low sodium beef broth
- 3 oz. Heavy cream
- 2 Tbs. Cognac or good Sherry
- 3 C. eEgg noodles, cooked to package directions
- Combine all ingredients for the marinade, add beef tips and let sit in fridge for a minimum of 30 minutes.
- Combine 4 Tbs flour with salt and coat beef tips completely.
- Melt 2 tablespoons butter in a preheated skillet.
- Add the sirloin strips and brown quickly on all sides.
- Toss in the mushrooms, onion and garlic, and cook until the onion is barely opaque, 3-4 mins.
- Remove the whole mix from the skillet and set aside.
- Melt the remaining butter in the pan with drippings.
- Add 3 tablespoons flour to make a roux.
- Slowly pour in the beef stock, stirring constantly, until the mixture thickens.
- Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes.
- Pour in sherry and cook one additional minute.
- Finally add the cream, stir and heat through but do not let boil, just simmer for a few minutes before serving.
- Serve over hot buttered noodles. Garnish with fresh parsley, if desired.