Directions: |
Directions:1. Using fork, poke 10-15 holes into each piece of steak. Place in bag or pan. Marinate steak in soy sauce for 15 minutes to 1 hour
2. while meat marinates, place mushrooms in a medium microwave bowl and cover with plastic wrap. Microwave on high until mushrooms have decreased in volume by half (4-5 minutes). drain mushrooms and set aside
3. Combine water, dry mustard, sugar, and 1/2 tsp pepper in a small bowl and form a smooth pasted; set aside
4. Pat steak pieces dry with paper towels and season with pepper. Heat oil in 12-inch skillet over medium heat until just smoking. Place steak in pan and cook until browned on all sides and internal temp is between 125-130 degrees, 6-9 minutes, reduce heat if fond starts to burn. Transfer meat to large plate and set aside while cooking sauce.
5. Add mushrooms, onions and 1/2 tsp salt to skillet. Cook until veggies begin to brown and dark bits form on bottom of pan (6-8 minutes).
6. Add tomato paste and flour and cook, stir constantly until onions and mushrooms are coated. (1 min). stir in 1/3 cup wine, beef broth and mustard paste and bring to simmer, scrapping bottom of pan with wooden spoon to loosen browned bits. Reduce heat to medium and cook until sauce has reduced slightly and begun to thicken (4-6 min).
7. while sauce is reducing, cut steak pieces across grain into 1/4 Inch thick slices. Stir in meat and any accumulated juices into thickened sauce and cook until beef has warmed throughout, (1-2 min).
8. Remove pan from heat and let any bubbles subside. stir in sour cream and remaining Tbsp of wine. season to taste |
This recipe for Beef Stroganoff is from