Tuesday, February 14, 2012

Faux Stroganoff (aka Mushroom Beef Skillet)

Once I tasted this dish, I panicked. You see, Corey doesn't share my love of beef stroganoff and this tasted an awful lot like it. There is no form of cream or milk in it, but you might swear there was. I altered the original recipe to use a tastier cut of beef (I'm not a fan of stew beef, so I always use tri-tip or top sirloin.) and I had to make some emergency substitutions (dried minced onions instead of fresh ones, and chicken broth instead of beef broth), and the resulting dish was dee-licious. Corey loved it, despite its similarity to stroganoff. Joslyne -- you should try making this for your parents next time you and Zozo find your way to South Carolina sans Demetri, because I don't know how well chicken would substitute for the beef. A chicken version might be an interesting experiment though!

Mushroom Beef Skillet

2 tbsp flour
1 pound beef (tri-tip or top sirloin), cut into 1 inch cubes
2 tbsp butter
1/2 cup minced onion
3 garlic cloves, minced
1 1/2 cups beef broth
1/2 cup sliced fresh mushrooms
1 tsp dried basil
1/4 tsp sea salt
1/8 tsp pepper
Hot cooked rice or noodles

1. Place the flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat. In a skillet, cook the beef in butter over medium heat until browned. Add onion and garlic; cook for 2-3 minutes or until onion is tender.

2. Add broth, mushrooms, basil, salt and pepper. Bring to a boil. Reduce heat to medium-low; cover and simmer for about an hour or until meat is tender, stirring occasionally. Serve over rice or noodles.

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