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Beef Stroganoff with Celery Root-Potato Purée Recipe

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This recipe for Beef Stroganoff with Celery Root-Potato Purée is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 pounds Chateaubriand, cut cross-wise into 1/4” strips 8 Tablespoons flour
8 Tablespoons olive oil, divided
1 1/3 cup shallots, minced
2 cups onion, finely chopped
2 cups Buena Vista Syrah
1 pound fresh shiitake mushrooms, stems removed, sliced 1 pound white mushrooms, trimmed and sliced
3 cups beef broth
1 cups sour cream
1 1⁄2 Tablespoons Worcestershire sauce
8 Tablespoons flat leaf parsley, finely chopped

Celery Root- Potato Purée
2 pounds celery root, peeled and diced
2 pounds Yukon Gold potatoes, peeled and diced 6 Tablespoons unsalted butter
Buttermilk as needed
Kosher salt and pepper
Directions:
Directions:
In a large bowl, toss beef with flour. Heat 5 Tablespoons oil in large
skillet and brown beef in batches. Do not cook all the way through.
Transfer to large plate. Add remaining oil and cook shallots and
onion over moderate heat until softened. Add wine and boil until liquid is almost evaporated. Add mushrooms and cook until tender and mushroom liquid is evaporated. Add broth and simmer 5 minutes. Stir in sour cream and Worcestershire. Return beef to skillet and cook 5 minutes. Remove from heat and stir in parsley.

Celery Root- Potato Purée

In a large pot, cover celery and potatoes with cold water and cook for 20 minutes, covered, until tender. Use a food processor to purée and add butter and buttermilk as needed. Season to taste. With salt and pepper. Top purée with stroganoff and sauce and serve.
Number Of Servings:
Number Of Servings:
8

 

 

 

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