Beef and Mushroom Stroganoff
|Backyard Produce Delivers!|
· 1 lb beef, cut into chunks or slices.
· 2 tablespoons extra-virgin olive oil, divided
· 5 tablespoons (1/4 stick) unsalted butter, divided
· 1 pound assorted mushrooms (I used shiitake and button), broken into large pieces
· 1 1/2 cups half and half
· 3 tbsp flour
· 1 1/2 cup beef broth
· 1 cup light sour cream
· Salt & Pepper
· Chopped Parsley
Heat 1 tablespoon of oil in heavy large skillet over high heat until very hot. Salt and pepper meat then add to skillet. Cook just until brown on outside, about 1 minute per side. Transfer to sheet or plate to rest until later.
Add 3 tablespoons butter to the empty pan and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Cook until mushrooms release moisture and liquid evaporates, about 6 minutes.
Stir in broth and bring to simmer, stirring constantly. Add half and half, reduce heat to medium, and simmer until sauce is thickened and reduced, about 12-15 minutes. Season with salt and pepper to taste.
Stir in Sour Cream, meat and juices from sheet. Simmer until meat is medium rare (about 2-5 minutes.) Salt and Pepper again.
Meanwhile, cook noodles, drain and add 2 tablespoons of butter (toss.)
Serve noodles topped with beef and mushroom sauce.
Top with parsley and serve alongside oven roasted green beans (or any green vegetable.) Yummy!