Stroganoff - Brian Lagerstrom

Name: Stroganoff - Brian Lagerstrom
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: European, Eastern European
Ingredients: ▪2lbs/1kg thin cut sirloin; ▪50g or 3Tbsp soy sauce (for marinade); ▪35g or 2Tbsp worcestershire (15g for beef marinade, 20g for sauce); ▪200g/1 med white onion, medium diced; ▪450g/1lb crimini or button mushrooms, sliced; ▪4-5 large garlic cloves, minced/pressed; ▪High smokepoint oil (canola, grapeseed, avocado, etc); ▪Salt; ▪175g/1 glass dry white wine; ▪25g or 1.5Tbsp tomato paste; ▪15g or 2Tbsp ap flour (or substitute with GF flour); ▪400g or 1 2/3c beef broth (either homemade bone broth or store bought with 3 packets of powdered gelatin stirred in); ▪25g 1 2/3Tbsp dijon mustard; ▪3g or 1.5tsp black pepper; ▪450g/1lb Campanelle pasta (bronze die cut if you can find it); ▪65g/.5 stick unsalted butter, cut into chunks; ▪75g or 1/3c heavy cream

4 steps

Prep:1hCook:30min

Classic Stroganoff https://www.youtube.com/watch?v=26n4kiBpwb0

Updated at: Fri, 23 Feb 2024 12:29:00 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

2 lbssirloin

thin cut

50gsoy sauce

for marinade

35gworcestershire

15g for beef marinade, 20g for sauce

200gwhite onion

med, medium diced

450gcrimini mushrooms

or button, sliced

4garlic cloves

large, minced/pressed

oil

smokepoint, canola, grapeseed, avocado, etc

175gdry white wine

25gtomato paste

15gap flour

or substitute with GF flour

400gbeef broth

either homemade bone broth or store bought with 3 packets of powdered gelatin stirred in

25gdijon mustard

3gblack pepper

450gCampanelle pasta

bronze die cut if you can find it

65gunsalted butter

cut into chunks

75gheavy cream

Instructions

PREPARE MEET

Step 1

“Jaccard” sirloins by poking many times on both sides with a fork (or use a jaccard tenderizer if you have one). Place steaks into a bag or container with soy sauce and 15g of worcestershire, making sure to coat well and refrigerate for 15-20min. Dry beef well with towels before searing.