Beef stroganoff

Tender and savory beef stroganoff.

Author

Dallas Vogt

Prep Time: 00:30

Recipe Time: 48:00

Temperature : 132F / 55.6C

Ingredients

• 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

1. Trim fat from steak and cut into bite sized pieces. Dry with paper towels
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
3. Stir in shallots and cook for an additional minute
4. Remove shallots and mushrooms and set aside. Add 2 more tablespoons butter to skillet. And heat medium high
5. Add beef to skillet and brown 2-3 min on each side. Remove from skillet and set aside.
6. Deglaze pan with wine, stock, mustard and Worcestershire scraping the pan.
7. Add mushrooms beef and shallots to gallon bag then add cooking liquid to the bag excluding the heavy cream.
8. Submerge bag and cook for 48 hours at 132
9. Following sous vide move liquids from the bag to a pan and bring to a simmer.
10. Add heavy cream and cornstarch mixture to liquids whisking to mix.
11. Simmer for 1 minute then add remaining bag ingredients to sauce and mix to coat.
12. Season and serve over cooked noodles.