Tuesday, September 30, 2008

Beef Stroganoff; Toga! Toga! Toga!

Wow, one cauliflower recipe and the financial world goes to Hell in a hand basket. Banks are failing, the market's crashing, and there are increasing reports of people withdrawing money from "the system". Kinda makes long for the good old days when we were all fat, dumb and happy. Ahhh August, you flew by so quickly.

True; times are bleak. You've lost your job, the interest rate is up on your mortgage, hell! - your house is worth less than what you owe on your car, (unless you own an SUV which means nobody wants it and people put you right below "baby seal clubber" on the environmental hit list).

But look at the bright side; that SUV is so big, the family will have plenty of sleeping room. And really, who cares if the wolf is at the door? It's the bank's door now, let them worry about it.There's only one reasonable thing to do in times like these: PARTYYYYYYY!

That's right, clean out the fridge, crack open the really good wines and have one last blow-out. "Eat, drink and be merry, for tomorrow...." *

It was CrabCake2's birthday last week and per tradition he gets to choose the meal. He chose Beef Stroganoff; I know, I know, the coming Depression is going to be especially tough on him. But he's got the right attitude. Crying about the future won't stop good food from spoiling. So, as your home burns while Congress fiddles, crank up Peggy Lee and let's dance one more time.

Beef Stroganoff
by SSSal

2 TBSP Oil
24 oz white button mushrooms sliced, (you can also mix in some Baby Bellas if you like)
1 lb. beef tenderloin cut into 1/2" thick, 1" square slices
3/4 cup beef broth
1 1/2 TBSP butter
3/4 cup minced onion
2 tsp tomato paste
3 TBSP dark brown sugar
1 1/2 TBSP flour
3/4 cup low salt chicken broth
3/4 cup dry white wine
3/4 cup sour cream

12 oz. Egg Noodles

In a large saute pan, heat 1 TBSP of oil over medium high heat. When oil is hot add the mushrooms (if your saute pan is not large enough, you need to work in batches). Do not stir mushrooms for 1 minute. After a minute, lightly salt and pepper the mushrooms and stir to turn. Allow mushrooms to cook, stirring occasionally until nearly all the liquid has evaporated from the pan. Transfer 'shrooms to a large bowl.

Return pan to stove and increase heat to high. Add remaining TBSP of oil. Add beef, searing for approximately 30 seconds (again, if you have a small pan you may have to work in batches, you do not want to crowd the pan). After 30 seconds, use tongs or a wooden spoon to turn the meat. Cook an additional 30 seconds. Now, if you've sliced the beef thinly, it will be properly done. For the squeamish among you, the meat may appear on the rare side, fear note there's more cooking to come.

Transfer the cooked beef to the bowl with the mushrooms.

Add beef broth to the pan and scrape up any brown bits. Allow broth to simmer until about 1/3 cup remains. Add the broth and brown bits to the mushrooms and beef.

Turn heat to medium. Add the butter. When the butter foams add the onion, brown sugar and tomato paste. Stirring frequently. Cook the mixture for 5 minutes. Note: There will be blobs of tomato paste in the pan. You'll have a chance to get rid of them when you add the chicken stock or you can kill some time by hunting them down with a wooden spoon, your choice.

Note: It would be a good time to start the water for the noodles about the same time the onions hit the pan. Cook according to bag directions.

After 5 minutes sprinkle the flour over the onion mixture and cook for an additional 2 minutes, stirring constantly. The mixture will take on a grainy texture.

Increase the heat to medium-high and whisk in the chicken stock and wine. Bring to a simmer and allow to cook for 2 minutes until somewhat thickened. Add any accumulated liquid from the mushroom/beef bowl.

Now, put the sour cream in a measuring cup. Ladle in 1/2 cup of the simmering liquid and mix well. This process is called tempering. If you added the sour cream directly to the simmering liquid there's a very good chance that it would curdle, in which case, losing ones "tempering" would probably take place.

Add the sour cream mixture to the liquid and whisk together. Add the mushrooms and beef to the sauce and stir to combine.

Plate individual serving of noodles, ladle on the Stroganoff. Eat and dream of happier times.

Well that's it for today crablings. While you still can, remember, you can do it, you can cook.


* Crabby Quiz: "Eat, drink and be merry...", finish the saying and name the source.


Anonymous said...

"Eat, drink and be merry, for given current market conditions, tomorrow we won't be able to afford beef tenderloin for stroganoff."

Oh, OK, I believe it's "Eat, drink and be merry, for tomorrow we die." However, I'm not sure it's from any one particular source, although it may have biblical origins. I hope one of your other readers can educate us.

Natalie Que said...

Hilarious... if it weren't so true. Okay, I kid, it's still hilarious!

The stroganoff looks so tasty and comforting. I could eat all of it 2 minutes ago!

WineWizardBob said...

Eat, drink and be merry, for tomorow we diet. Henny Youngman

Ok, ok, I know better.

Beef, cream, noodles, onions, mushrooms, a birthday meal to show off the best red wine you own. Nothing over 10 years of age. You need the youngish acidity to counterbalance the richness of the dish. So, a 1999 vintage Burgundy is my first choice, but a Barolo or Chianti from 1999 would be great too.
Really, any red wine you enjoy will be complimented by this awesome classic dish.

Breakin out the booze to have a ball now.

Anonymous said...

Eat, drink, and be merry, for tomorrow we die.


Great, simple and delicious recipe. Very much like your blog. Keep on being crabby.

Anonymous said...

I'm commin'to party with you ...if there is any stoganoff left, of course!!

www.crabbycook.com said...

Very good biblical crablings! There is some controversy regarding the quote. The operative belief is that it is a combination of quotes from Isaiah and Ecclesiates. Though I remember a scene from "The Three Musketeers" where the saying is used to good effect.

No matter, this is a great meal for approaching armagedon. Of course, arma-geddon tired of all this credit crisis talk.

Sharon said...

First time here and I'm loving your blog. Sadly, I'm feeling a lot of what you speak of, but hey at least I can still buy beef, right?

www.crabbycook.com said...

Welcome to both hot garlic and Sharon, both of you have great food sites. Feel free to scrounge around Crab Nation; you just never know what you'll find.

Nate @ House of Annie said...

Keep up the good humor!

Maggie said...

Beef Stroganoff is on my last meal list and this makes me miss my mother's version something awful. The tomato paste and brown sugar sound interesting in your recipe.

Unknown said...

I made this recipe this weekend, and while I was skeptical about the brown sugar and tomato paste it turned out AMAZING! Definitly a keeper just as it is. I ended up doubling the recipe because I went a little overboard on with the mushrooms, but we are enjoying every ounce of the leftovers!

moldy said...

Stroganoff is great without beef And I am a beef lover!

Laura said...

I just made this recipe, seriously amazing! Thanks for the awesome recipe, but I'm sad that I seem to be late to the party. Last post in 2010, no more recipes? Anyways, fantastic recipe :)