Big Top Beef Stroganoff
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1776
- Total Fat
- 87
- Saturated Fat
- 37
- Carbohydrates
- 96
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 125
- Cholesterol
- 476
- Sodium
- 2245
- Total: 1 hr 35 min
- Prep: 25 min
- Cook: 1 hr 10 min
Ingredients
1 to 3 tablespoons grapeseed oil, as needed to sear steaks
1 (2 to 3-pound) beef bottom round roast, julienned
Salt and freshly ground black pepper
1 tablespoon paprika
1 large white onion, diced
2 cloves garlic, lightly crushed with the side of a knife blade, and minced
2 cups (about 6 ounces) white mushrooms, cleaned trimmed, and sliced
2 cups red wine
1 cup beef stock
1 pound egg noodles
1 cup sour cream
1/4 cup prepared horseradish
2 tablespoons minced fresh flat-leaf parsley
Directions
- Heat oil over medium-high heat in a large saute pan which should be large enough to accommodate the mushrooms, wine and beef.
- Season beef with salt, pepper, and paprika, and set aside briefly.
- To the heated pan, add white onion and garlic and saute until the onion becomes translucent. Add the mushrooms and saute until they give up their juices.
- Add the beef strips to the pan, pour red wine, pouring over the meat, and allow the wine to reduce by half. Add beef stock and return to a boil. Cover, reduce heat, and allow meat to braise until it is fork tender, about 25 minutes.
- Bring a pot of water to a boil for the noodles.
- Using a slotted spoon, remove meat and mushrooms from pan, cover and keep in a warm place. Allow liquids to reduce and thicken with the pan uncovered.
- While the beef stock is reducing, boil the egg noodles until al dente.
- Remove sauce from heat and whisk in sour cream and horseradish (which will add stroganoff flavor and stabilize the sauce). Return meat and mushrooms to sauce.
- Drain egg noodles well and spoon stroganoff over. Garnish with parsley.