Beef stroganoff

Ingredients for 4

• 8 oz baby Bella mushrooms

• 4 tablespoons butter divided

• 3 shallots

• 2 1/2 pounds sirloin steak

• 1/2 cup dry white wine

• 1 cup beef stock

• 1 cup heavy cream

• 1 tablespoon Worcestershire

• 1 tablespoon thyme

• 2 teaspoons cornstarch blended with 1 tablespoon cream

• Salt and pepper

• 1 tablespoon of Dijon mustard

Directions

• 

  Step 1

  Trim fat from steak and cut into bite sized pieces. Dry with paper towels

• 

  Step 2

  In cast iron skillet heat 2 tablespoons butter and sauté mushrooms for about 5 min or until brown on one side. Flip mushrooms and finish browning add additional butter if needed

• Step 3

  Stir in shallots and cook for an additional minute

• 

  Step 4

  Remove shallots and mushrooms and set aside. Add 2 more tablespoons butter to skillet. And heat medium high

• 

  Step 5

  Add beef to skillet and brown 2-3 min on each side. Remove from skillet and set aside.

• Step 6

  Deglaze pan with wine, stock, mustard and Worcestershire scraping the pan.

• 

  Step 7

  Add mushrooms beef and shallots to gallon bag then add cooking liquid to the bag excluding the heavy cream.

• Step 8

  Submerge bag and cook for 48 hours at 132

• 

  Step 9

  Following sous vide move liquids from the bag to a pan and bring to a simmer.

• Step 10

  Add heavy cream and cornstarch mixture to liquids whisking to mix.

• 

  Step 11

  Simmer for 1 minute then add remaining bag ingredients to sauce and mix to coat.

• 

  Step 12

  Season and serve over cooked noodles.

• Step 0

Latest Comments