Shiitake Beef Stroganov Recipes

BEEF AND MUSHROOM STROGANOFF, AUSSIE STYLE

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
• Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
• Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.

SHIITAKE BEEF STROGANOV

Steps:

• Make Stroganov:
• In a bowl toss beef with flour until coated well. In a 10- to 12-inch skillet heat 1 tablespoon oil over moderately high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.
• Add remaining tablespoon oil to skillet and cook shallots and onion with salt and pepper to taste over moderate heat, stirring, until softened. Add wine and boil until cooking liquid is almost evaporated. Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated. Add broth and simmer 1 minute. Stir in sour cream and Worcestershire sauce. Return beef to skillet and gently simmer, covered, stirring occasionally, 3 to 5 minutes, or until sauce is thickened. Stir in parsley and salt and pepper to taste.
• Make purée:
• Peel turnips and potato and cut into 1-inch pieces. In a 3- to 4-quart saucepan cover turnips and potato with cold water by 1 inch and simmer, covered, until very tender, 15 to 20 minutes. Drain turnips and potatoes in a colander and in batches force through a ricer or food mill fitted with medium disk into pan. Stir in butter and salt and pepper to taste.
• Serve Stroganov with turnip potato purée or noodles.

MUSHROOM STROGANOFF

Steps:

• Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

RED CHILE, BEEF AND SHIITAKE MUSHROOM STROGANOFF RECIPE

Steps:

• Cut the filet into 1/4 in. thick slices. Stack the slices and cut them into 1/2 in. wide strips. Heat a large, non-stick frying pan over high heat. Toss the meat with the oil and sear, in batches if necessary, until medium rare, about 1 minute per side. Remove from pan. In a medium frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, about 5 minutes. Increase the heat to moderate, add the mushrooms and 1/4 tsp. salt and cook, stirring until the mushrooms are well browned, about 20 minutes. Reduce the heat, add the flour and cook, stirring, for 1 minute. Add the stock, the cream, mustard, chili powder, paprika and meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes. Cook the noodles in boiling, salted water until just done, about 9 minutes. Drain. Add the meat, sour cream, dill, parsley, thyme, the remaining 3/4 tsp. salt and the pepper to the sauce. Heat but do not boil, of the sauce may curdle. Serve sauce over noodles.