It’s getting soo cold! Or it is in Aurangabad at least. I’ve been finding it so hard to productive since I’ve been back. All I want to do is get into bed with a bowl of food and a movie. Unfortunately, I cannot afford to lead that life so I will settle for just one aspect and that’s some comfort food. What’s an ideal comfort food? Stroganoff!
For the stroganoff:
- Beef chunks
- Onion, finely sliced
- Mushrooms, finely sliced
- Red Wine
- Beef stock
- Worcestershire sauce
In a pan, heat a bit of butter and oil. Using a combination of the two will ensure that the butter doesn’t burn. Add the beef chunks and sear them on each side. You want to do this so that the flavors of the meat stay intact and the beef doesn’t dry out. Seer until the meet’s just a little brown and then set it aside on a plate.
In the same pan, saute the onions. You don’t want to caramelize them, but let them brown. Next, add the mushrooms and continue to saute, until the mushrooms have softened.
Now you want to deglaze the pan. It helps remove the caramelized bits stuck to the bottom of the pan.
There’s nothing in the stroganoff so far that thicken the gravy. Make a mixture of equal parts butter and flour which will do just that. Add a little Worcestershire sauce and beef stock. Leave to simmer for about 10 minutes, stirring off and on. If the gravy thickens too fast add some more stock, a little at a time.
Once its a consistency you like, you want to add some cream and the meat. Don’t add too much cream, it can become quite heavy, only enough to give the gravy some body.
The meat is half done at this stage so if you want it to be a nice pink on the inside, give it only a couple of more minutes in the pan, just long enough that the gravy comes to a boil.
You could serve stroganoff with noodles, pasta or rice. Personally, rice is the best.