Beef And Mushroom Stroganoff Recipe

For today’s post in our “Classics” series, we decided to give classic beef stroganoff a bit of an upgrade. While there’s certainly a warm, fuzzy spot in my heart for the classic recipe, made with plenty of canned condensed cream of mushroom soup, a gallon of sour cream, and a mountain of warm, buttery egg noodles, this updated spin elevates the dish ever so slightly, while maintaining the integrity of the original flavors. It’s hearty, filling food, for snowstorms just like this one.

Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toast

Ingredients:

  • 2 tablespoons (1/4 stick) unsalted butter, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
  • Coarse kosher salt
  • 1/4 cup white wine
  • 1/4 cup heavy whipping cream
  • 1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
  • 1 cup thinly sliced shallots (about 4 large)
  • 1 tablespoon all purpose flour
  • 1 teaspoon plus 2 1/2 tablespoons tomato paste
  • 1 cup beef broth
  • 1/2 teaspoon Hungarian sweet paprika
  • 6 slices crusty sourdough bread
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh Italian parsley

Method:

Melt 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Add mushrooms, and sprinkle with salt and pepper, to taste. Saute mushrooms until tender and brown, about 8 minutes. Add wine and cook until almost evaporated, but still moist, about 1 minute more. Stir in heavy cream, cover, and set aside.

Melt 1 tablespoon butter and 1 tablespoon oil in another large skillet over medium heat. Add beef slices to skillet in batches until brown on the outside, and pink in the middle, about 30 seconds per side. Transfer sliced beef to plate, and sprinkle with salt and pepper. Add sliced shallots to skillet, and saute until tender, about 4 minutes. Stir in flour a1 teaspoon tomato paste. Add broth and paprika and whisk to blend. Simmer until sauce thickens, about 2 minutes. Adjust salt and pepper to taste, remove from heat, and cover to keep warm.

Preheat broiler. Whisk together remaining oil and tomato paste. Brush mixture lightly on both sides of bread, and arrange on a baking sheet. Broil until lightly toasted, being careful not to let toast burn, about 1 minute per side. Remove and arrange on large platter or individual plates.

Combine beef slices and shallots, along with any juices in skillet. Simmer, then stir in sour cream and remove from heat. Warm mushroom mixture over medium heat. Divide beef among slices of toast, and top with warm mushroom mixture. Sprinkle with parsley and serve immediately.

Our “Classics” series tackles some of our favorite dishes from Maine’s rich culinary tradition. You can think of them as “traditional” dishes, or more accurately, things you might have had for hot lunch in the fourth grade, had you attended St. George Elementary. To read more from this series, click here.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.

6 Comments

  1. This is perfect for here, in the land of no egg noodles, yum, now my confession is that I originally checked this out to see if that was cilantro on top, I was a little concerned. This sounds delicious.

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