Tuesday, December 07, 2010

Der Stroganoff

From America's Test Kitchen


3/4 lb of beef stew meat
1 lb pack of wide egg noodles
12 oz sliced mushrooms
1 medium chopped onion (it's under the mushrooms...)
1 can Chicken Broth
1 can Beef Broth
1 small pack (8oz?) sour cream
1/4 cup brandy (not pictured)
Salt, Pepper, cooking oil

Equipment: Wooden spoon, large skillet. A large skillet is key in that you won't have to brown the meat in batches.

Cut the beef stew chunks to a more uniform size. How small is up to you but the smaller you do the less you have to cook to get it tender. I cut them into about 1/2" cubes.

Pat beef dry with a paper towel and toss with a sprinkle of salt and pepper.

Heat 1 tablespoon of oil in a large skillet on high. Dump the meat in and keep it on high. Ensure that the meat is getting to brown and not overcrowd and steam. Otherwise, you may want to brown the meat in batches. You want them brown bits on the pan for flavor. Remove the beef.

While still on high heat, dump the mushrooms and onions. Season with a bit of salt and pepper. This is more to draw out the liquids as the broths are salty enough. Cover for a couple minutes for them to steam themselves.

At this point there should be enough liquid to scrape up all the brown bits in the pan. Do so with a wooden spoon. Cook uncovered to let the liquid reduce out as the onions and mushrooms cook, about 10 minutes. Add brandy and let that cook out.

Dump in the broths and add the meat back in. Bring to a boil and simmer for about an hour. Prepare about a cup of warm water on the side.

Now it's time to add the noodles. Just dump the whole bag in. I don't really care about overcooked egg noodles so I think this method's just fine. Stir in to get as much noodles as you can in the liquid.

Let simmer covered for about 2 minutes and fold the top less cooked noodles in. Simmer for another 2 minutes. Repeat this process until the noodles are fully cooked. If you don't think you have enough water, add a bit of that warm water.

Remove from heat, stir in sour cream. Serve in the skillet.