Modern Beef Stroganoff & Mushrooms

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Modern Beef Stroganoff with mushrooms.
Recipe by:  Ms. M. Stevens 

This recipe was given to me by a Hungarian American editor, named Ms. Stevens, when we had travelled to Buda and Pest, Hungary two years ago who was staying at our hotel. 
We had enjoyed it very much, and thus, I am posting it on FOW for all of you.

beef stroganoff with wild mushrooms and white vermouth or sherry ... 

1/4 stick butter ( 2 tblsps. )
5 tblsps. Evoo
1 pound assorted wild local mushrooms ( chanterelle, shitake, boletus eduli, trumphets, crimini or oyster )
1/4 cup dry white vermouth or Sherry 
1/4 cup crème fraîche or heavy cream 
One 1 1/2 pound Tri Tip roast or beef tenderloin, excess fat trimmed and meat cut against the grain into 1/4 inch thick slices at 3 inch lengths
1 cup or 5 minced shallots
1 tblsp. all purpose flour
1 tsp. plus 2 1/2 tblsps. tomato paste 
1 cup beef broth 
1/2 tsp. Hungarian Paprika
1/4 cup sour cream or similar 
2 tblsps. chopped fresh parsley 
6 slices of crusty day old bread ( the chef used sourdough ) 

1) melt 1 tblsp butter with 1 tblsp Evoo in a large skillet over medium heat
2) add the sliced washed thoroughly wild mushrooms and sprinkle with kosher or sea salt and freshlt ground black pepper and sauté until the mushrooms release their liquids, about 5 mins. Increase the heat to medium high and sauté the mushrooms until they are tender - 4 to 5 mins. more.
3) Add the vermouth or the sherry, and boil until almost evaporated and scrape up the brown bits, about 1 to 2 mins. Stir in the crème fraîche and remove from the heat.
4) season to taste with coarse salt of choice and freshly ground pepper. Cover and set aside.
5) melt remaining 1 tblsp of butter with 1 tblsp of olive oil in another skillet, and working in batches; add the beef slices to skillet and sauté until brown on exterior and pink on interior about 30 seconds per side.
6) place the beef slices to a tented plate
7) sprinkle the beef slices with salt and freshly ground pepper
8) add the sliced shallots to the skillet and reduce heat to medium and sauté until golden and tender
and sauté 4 to 5 mins.
9) stir in flour and 1 tsp. tomato paste and then, add the beef stock and paprika and whisk to blend all the ingredients
10) scrape up brown bits and simmer until sauce thickens slightly about 2 1/2 mins.
11) season the sauce with sea salt or kosher salt and freshly ground pepper
12) remove from heat; cover & keep warm.
13) meanwhile preheat the broiler and whisk remaining 3 tblsps Evoo and 2 1/2 tsps. tomato paste in a small bowl and blend
14) arrange the bread slices in a single layer and spread the mixture on the bread slices, both sides
15) broil bread just until lightly toasted and avoid burning
16) remove and arrange on a serving platter
17) add the beef slices and any accumulated juices to shallot mixture in skillet and bring to simmer and stir in the sour cream
18) remove from heat and season to taste
19) rewarm mushroom mixture and divide the beef amongst the toasts and then, top each with mushrooms. Sprinkle with parlsey and serve with crusty bread and a good Oak Aged Red Wine of choice. 

ENJOY, 
Marge. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Modern Beef Stroganoff & Mushrooms Posted: 28 September 2012 at 11:41
	Modern Beef Stroganoff with mushrooms. Recipe by: Ms. M. Stevens This recipe was given to me by a Hungarian American editor, named Ms. Stevens, when we had travelled to Buda and Pest, Hungary two years ago who was staying at our hotel. We had enjoyed it very much, and thus, I am posting it on FOW for all of you. beef stroganoff with wild mushrooms and white vermouth or sherry ... 1/4 stick butter ( 2 tblsps. ) 5 tblsps. Evoo 1 pound assorted wild local mushrooms ( chanterelle, shitake, boletus eduli, trumphets, crimini or oyster ) 1/4 cup dry white vermouth or Sherry 1/4 cup crème fraîche or heavy cream One 1 1/2 pound Tri Tip roast or beef tenderloin, excess fat trimmed and meat cut against the grain into 1/4 inch thick slices at 3 inch lengths 1 cup or 5 minced shallots 1 tblsp. all purpose flour 1 tsp. plus 2 1/2 tblsps. tomato paste 1 cup beef broth 1/2 tsp. Hungarian Paprika 1/4 cup sour cream or similar 2 tblsps. chopped fresh parsley 6 slices of crusty day old bread ( the chef used sourdough ) 1) melt 1 tblsp butter with 1 tblsp Evoo in a large skillet over medium heat 2) add the sliced washed thoroughly wild mushrooms and sprinkle with kosher or sea salt and freshlt ground black pepper and sauté until the mushrooms release their liquids, about 5 mins. Increase the heat to medium high and sauté the mushrooms until they are tender - 4 to 5 mins. more. 3) Add the vermouth or the sherry, and boil until almost evaporated and scrape up the brown bits, about 1 to 2 mins. Stir in the crème fraîche and remove from the heat. 4) season to taste with coarse salt of choice and freshly ground pepper. Cover and set aside. 5) melt remaining 1 tblsp of butter with 1 tblsp of olive oil in another skillet, and working in batches; add the beef slices to skillet and sauté until brown on exterior and pink on interior about 30 seconds per side. 6) place the beef slices to a tented plate 7) sprinkle the beef slices with salt and freshly ground pepper 8) add the sliced shallots to the skillet and reduce heat to medium and sauté until golden and tender and sauté 4 to 5 mins. 9) stir in flour and 1 tsp. tomato paste and then, add the beef stock and paprika and whisk to blend all the ingredients 10) scrape up brown bits and simmer until sauce thickens slightly about 2 1/2 mins. 11) season the sauce with sea salt or kosher salt and freshly ground pepper 12) remove from heat; cover & keep warm. 13) meanwhile preheat the broiler and whisk remaining 3 tblsps Evoo and 2 1/2 tsps. tomato paste in a small bowl and blend 14) arrange the bread slices in a single layer and spread the mixture on the bread slices, both sides 15) broil bread just until lightly toasted and avoid burning 16) remove and arrange on a serving platter 17) add the beef slices and any accumulated juices to shallot mixture in skillet and bring to simmer and stir in the sour cream 18) remove from heat and season to taste 19) rewarm mushroom mixture and divide the beef amongst the toasts and then, top each with mushrooms. Sprinkle with parlsey and serve with crusty bread and a good Oak Aged Red Wine of choice. ENJOY, Marge.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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KellyPearson Members Profile Send Private Message Find Members Posts Add to Buddy List Scullery Servant Joined: 31 January 2016 Status: Offline Points: 1	Post Options Post Reply Quote KellyPearson Report Post Thanks(0) Quote Reply Posted: 31 January 2016 at 05:06
	Sorry for bumping an old topic, but yesterday we try this recipe http://www.beefstroganoff.org/recipe/new-beef-stroganoff-recipe . Awesome! Also my husband, ask to me, to make an crockpot beef stroganoff with pasta and white wine. I try to find recipe in http://www.beefstroganoff.org without any results. Is there any ideas/recipes about it?

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 31 January 2016 at 06:36
	No need to apologize, Kelly. We love seeing new thoughts on old threads. Welcome to our little corner of the culinary world. Hope you like it here. You might want to hop over to the Member's Lounge forum, and introduce yourself; what your cooking and culinary interests are, anything else that will help us get to know you.
	But we hae meat and we can eat And sae the Lord be thanket

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 31 January 2016 at 15:15
	Good Evening Kelly, Welcome to Fotw. I am sorry, I have not had Beef Stragonoff since I was in Budapest several years ago. This recipe I had posted was simply lovely and the lady who gave it to me was delighting. It would be a good idea, to go to the Member´s Lounge Forum and introduce yourself .. Perhaps, there are some Hungarian Americans or Hungarians on FOTW who have some information on recipes. This is the only one I had ever posted. Have a lovely evening and all my best.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.