Beef Stroganoff
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Serves: 4-6
1-1/2 to 2 lbs. boneless sirloin steak (Black Angus is excellent)
4 T. peanut oil
1 large onion, sliced and separated into rings
1 lb. fresh mushrooms, sliced
4 garlic cloves, minced
1/2 c. dry sherry
2 T. red wine vinegar
6-8 oz. can tomato paste
1/4 c. chopped parsley
1/2 to 1 t. salt
3/4 t. pepper
1/2 to 3/4 lb. egg noodles, cooked and drained
1 c. sour cream, warmed slightly
Cut steak across grain on a slight diagonal into thin strips. In a wok,
heat 2 T. oil over high heat until hot, swirling to coat sides of pan. Add
beef and cook, stirring, until meat loses its red color, 2-3 minutes. You
may have to cook meat in two or three batches so that pieces stay separate
and brown evenly. With tongs, remove meat to a plate. Repeat with remaining
meat strips.
In same wok, add remaining oil over medium-high heat. Add onion, mushrooms,
and garlic. Cook, stirring frequently, until onion is softened and mushrooms
are tender, about 4 minutes. Return beef to wok.
Add all remaining ingredients *except* noodles and sour cream, plus 2/3 cup
water. Reduce heat to medium-low, cover, and cook until sauce reduces slightly
(about 30 minutes). Add noodles and reduce heat to low; stir in gently. Add
gently warmed sour cream and toss to coat. Cook until heated through, 4-5
minutes. Do not boil. NOTE: make sure sour cream is warmed slightly so that
it does not curdle suddenly when you add it to the hot mixture.
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