Beef Stroganoff | The College Cook
INGREDIENTS (serves 4)
-1lb sirloin, thinly sliced
-1 small onion, thinly sliced
-1/2 leek, thinly sliced
-8oz button mushrooms, sliced
-3 cloves of garlic, minced
-1 glass of white wine (about 7oz)
-2 Tbsp olive oil
-1/2 Tbsp paprika
-1 Tbsp flour
-1/3 cup of heavy cream
-Pinch of salt & pepper
-Chopped parsley for garnish
-Egg noodles or rice to serve over
METHOD
-Place a pan on med-high heat and add 1 tbsp of olive oil
-Sautee sliced leeks and onions for about 5 minutes or until soft
-Add in the sliced mushrooms with a pinch of salt & pepper
-Cook until the mushrooms have softened and turned golden (about 6-8 mins)
-Add garlic for the final min
-Remove mushrooms and leek mixture from pan and set aside
-Season the sliced sirloin w/ paprika, salt, pepper, and flour
-Place the pan back on high heat and add 1 tbsp of olive oil
-Sear the steak strips on each side until a crust forms (about 2 mins)
-Once the steak is cooked, pour in the glass of white wine and stir
-Let the wine reduce by half then add back the mushrooms, leeks, and onions
-Turn the heat to low and stir in the heavy cream
-serve over egg noodles with fresh parsley
