For this make-ahead classic, the beef mixture
can easily be prepared in advance and refrigerated (or frozen).
To serve, cook the noodles while you reheat the meat and sauce;
stir sour cream into the sauce at the very last.
Beef Stroganoff with
Noodles
- 2 pounds round steak, cut 1-inch thick
- 3 tablespoons vegetable or olive oil
- 1/4 cup dry red wine
- 1/2 pound small white boiling onions,
peeled
- 1/2 pound mushrooms, sliced
- 1 garlic clove, minced or pressed
- 3 tablespoons all-purpose flour
- 1 (10.5-ounce) can condensed consomme
- 1/4 cup tomato paste
- Salt and ground black pepper
- 1 dry bay leaf
- 8 ounces dry medium-wide noodles
- 1/2 cup sour cream
- 2 tablespoons chopped fresh parsley
- Cut steak across the grain into 1/4-inch
thick slices.
- Heat 1 1/2 tablespoons of the oil in a
wide frying pan over medium-high heat. Add meat, a portion at
a time (do not crowd pan); cook, turning as needed, until browned
on all sides. Transfer to a 3-quart baking dish. Stir in wine.
- Heat remaining 1 1/2 tablespoons oil in
pan. Add onions and cook over medium heat, stirring often, until
golden, about 7 minutes.
- Add mushrooms and garlic; cook, stirring
often, until mushrooms are limp. With a slotted spoon, transfer
vegetables to baking dish.
- Stir flour into drippings in pan; cook,
stirring, until flour is golden. Remove from heat and gradually
stir in consomme and tomato paste. Season to taste with salt
and pepper. Return to high heat and bring sauce to a boil, stirring;
pour sauce over meat and vegetables. Add bay leaf, cover, and
bake in a 350°F
(175°C) oven until meat is tender
to bite, about 1 1/2 hours. if made ahead, let cool; then cover
and refrigerate until next day (freeze for longer storage). Reheat
before serving.
- To serve, in a large pan, cook noodles
in about 2 1/2 quarts of boiling salted water until al dente
(firm to the bite), about 6 to 8 minutes; or cook according to
package directions.
- Drain noodles and spoon into center of
a rimmed serving dish. Stir sour cream into hot meat mixture.
Spoon meat mixture over noodles and sprinkle with parsley.
Makes 6 servings.
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