Serves 6 Serves 6
The Russian beef Stroganoff is a dish in which thin strips of beef are cooked in a creamy, white-wine-based sauce with onions and mushrooms. It traditionally includes paprika, but to me it’s all about the creamy mushroom sauce, which is intensified here with porcini mushroom powder replacing the paprika. (This fancy-sounding, delicious dust is easily made at home with dried porcini mushrooms—see the note at the end of the recipe.)
As a believer in not taking 30 minutes to accomplish what you can do in 10, I’m always looking for ways to quicken the cooking process. Here, I recommend working as you would if preparing a stir-fry, letting the pan get very hot. This way, the beef will cook quickly and the mushroom powder will be seared into it. To prevent scorching, keep the ingredients moving by stirring and shaking the pan.
2 pounds beef tenderloin, cut into thin, 1-inch strips
Coarse salt
Freshly ground black pepper
3 tablespoons porcini powder
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 medium onion, peeled and thinly sliced
2 cloves garlic, peeled and minced
20 white mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 cup dry white wine
11/2 cups store-bought, reduced-sodium beef broth
2 tablespoons green peppercorns packed in brine, rinsed and drained
1/2 cup sour cream
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon leaves
1. Season the beef with salt, pepper, and the porcini powder and set aside.
2. Heat the butter and oil in a large, heavy-bottomed pot over high heat until the butter just begins to brown. Add the beef strips and brown quickly, moving the pot and shaking the beef around as you would if stir-frying. The beef should cook very quickly, about 2 minutes; as soon as it’s browned, transfer with tongs or a slotted spoon to a plate and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 2 minutes. Add the mushrooms and sauté until they begin to give off their liquid, about 4 minutes. Add the all-purpose flour and stir to coat the other ingredients, but do not let the flour brown.
4. Add the white wine gradually, stirring to prevent lumps. Add the beef broth gradually, still stirring. Bring to a boil, and let reduce and thicken for 2 minutes. Stir in the green peppercorns and sour cream. Lower the heat and return the beef to the pot. If not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
5. To serve, add the chives and tarragon and toss well. Divide among 6 warm plates and serve at once.
To make about 3 tablespoons of porcini powder, preheat the oven to 275°F. Spread the contents of a 11/2-ounce package of dried porcini mushrooms on a baking sheet and bake in the oven until completely dried, 10 to 12 minutes. Remove from the oven, let cool, and grind in a coffee grinder or spice mill until you have a fine powder. Store in an empty spice jar, plastic container, or sealed plastic bag in a cool, dry place for up to 6 months. This is an excellent addition to soups and pasta sauces that feature mushrooms. A tablespoon will add plenty of flavor to most of the recipes in this book, but you may want a bit more if you love mushrooms.