Natasha Pogrebinksys Beef Stroganoff Recipes

BEEF STROGANOFF RECIPE

Steps:

• Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
• Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
• Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
• Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
• Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn't curdle then add it to the pan while stirring constantly.
• Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

GROUND BEEF STROGANOFF

Steps:

• Preheat a heavy, deep pan over medium-high heat with olive oil. Add ground beef and stir to break down beef into tiny pieces. Add onions and pressed garlic. Saute until the onion is translucent and golden brown.
• Add sliced mushrooms and saute for another 5 minutes.
• Add flour and stir until fully incorporated. Be sure to mix in any lumps that form.
• Add 1 cup beef broth, 1 cup whipping cream, 1 Tbsp Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp black pepper and bring it to a simmer. Turn the heat to low and simmer for about 5 minutes.
• Remove from the heat and add in sour cream. Stir to combine everything together and season to taste if needed. Serve over noodles, rice or potatoes.

NATASHA POGREBINKSY'S BEEF STROGANOFF

Steps:

• For the beef: Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Sprinkle salt and pepper on both sides of the beef and sear it in the skillet on all sides. Add the butter, garlic, dill, thyme, parsley, rosemary and bay leaves to the pan. Transfer the skillet to the oven and roast for 10 minutes. Baste the beef with the collecting juices in the skillet, then continue to cook until the beef reaches a dark brown color, about 10 minutes more. For medium-rare, the beef should feel like a water balloon when you press on it. Allow to rest for 5 minutes before slicing.
• For the pasta: Combine the eggs, all-purpose flour and potato flakes in a large mixing bowl until fully incorporated. Knead into a ball and let it rest for 10 minutes. On a pasta machine, start rolling out the dough on the thickest setting, gradually working up to setting 6. Cut into 1-inch ribbons.
• For the mushroom cream sauce: Heat the oil and butter in a second large skillet over medium heat. Add the chanterelle, porcini, trumpet and shiitake mushrooms and the onions and cook until all the moisture is cooked out and the mushrooms begin to caramelize. Add the beef stock, sour cream and heavy cream and simmer until it looks like thick gravy, adding the pasta halfway through, about 10 minutes. Add the pickles.
• To serve: Slice the beef into 1-inch-thick slices. Add the beef juices from the skillet to the mushroom cream sauce. Plate the mushrooms and pasta in each bowl with 2 slices of beef on top. Top each dish with 1 egg yolk, some shaved truffles, Parmesan and fresh dill. Using a hand torch, melt the cheese to a crispy, melty consistency.