Beef Stroganoff made with Otsquago Creek Fajita Beef
For a quick and satisfying meal, thaw a one pound package of our Fajita Beef and whip up a quick Stroganoff.
Equipment
- 1 Dutch Oven or Large Cast Iron Skillet
Ingredients
- 1 Lb Otsquago Creek Fajita Beef Be sure to completely thaw the package of Fajita Beef in advance; then dry the Beef using a paper towel.
- 3 Tbls Flour
- Salt
- Ground Black Pepper
- 2 Tbls Olive Oil or Avocado Oil
- 3 Tbls Butter
- 1 Medium Onion Diced
- 1 Lb Mushrooms (Button or Crimini) Sliced
- 2 Cloves Garlic Minced
- 1 Pint Beef Broth
- 2 tsp Worchestershire Sauce
- 1 Tbls Dijon Mustard
- ½ tsp Dried Thyme
- 1 Cup Sour Cream
- ¼ Cup Parsley Chopped
Instructions
Brown the Mushrooms First
- Add one tablespoon of oil and one tablespoon of butter to your skillet and turn up to medium high. Once the butter is melted and the skillet is suitably hot, add the sliced Mushrooms. Cook, stirring frequently, until the sliced Mushrooms have released all of their liquid and have achieved a firm, almost leathery texture. Remove them from the skillet and set aside.
Brown the Beef
- Salt and Pepper the Fajita Beef to your taste. Then sprinkle one tablespoon of the Flour over the Beef and toss lightly to coat with Flour.
- Add a tablespoon of Oil to the same pan that you cooked the mushrooms in. Bring the pan up to searing temperature and gently brown the Fajita Beef. The Beef does not need to be cooked through. You may need to cook it in batches to that it does not "stew" in the browning process. The goal is to achieve a "crisp" on the outside of the beef, but leave it "pink" in the center.
- Once you have browned all of the Beef, set this aside with the Mushrooms.
Prepare the remaining ingredients and assemble the Sauce
- Add a 2 tablespoons of Butter to the pan you browned the Beef in. Turn up to medium heat. Once up to temp, add the Onions and the Thyme. Cook the onions until they start to soften - about 5 minutes. Add the minced Garlic and cook another 1-2 minutes, being careful not to scorch the Garlic.
- Sprinkle the remaining 2 tablespoons of Flour over the Onion mixture, stirring to thoroughly incorporate. Cook for 1 minute. Then add the Worchestershire Sauce and Dijon Mustard, stirring again to thoroughly incorporate.
- Stir in the Beef Broth. You may want to use a Whisk at this point to ensure there are no lumps (like making gravy).
- Bring the sauce to a simmer. Add back in the Beef, along with any juices from the pan you have been holding it in. Add back in the cooked Mushrooms. Stir together to incorporate. Simmer for 2 minutes to finish cooking the beef. Taste the sauce and adjust Salt and Pepper to taste.
Serving Instructions
- Just prior to serving, stir the Sour Cream into the Stroganoff over low heat. Stir to incorporate. Bring the Stroganoff up to a nice hot serving temperature without boiling the mixture - which might "break" the cream.
- Place on warmed plates or in warmed shallow bowls. Top with Chopped Parsley.
Notes
- Browning the mushrooms separately from the other ingredients helps to give them a distinct texture. Saute the mushrooms on medium high heat allowing them to release all of their moisture and achieve an almost leathery texture. This will help to keep them from being mushy when you add them back into the Stroganoff.
- Stroganoff is traditionally served with Egg Noodles, but Rice or Mashed Potatoes work fine too.
