Beef Stroganoff

I have decided that Cook's Illustrated is my favorite cooking publication. The in depth articles features only a few recipes. So rather than being overwhelming like most cooking mags, Cook's Illustrated teaches me the methods behind classic recipes and techniques. I probably would never have cooked Beef Stroganoff on my own but the write up in this month's edition inspired me to try it.

Although my taste for Beef Stroganoff is based on the Hamburger Helper box kind, the overall homemade outcome was a success. The meat was tougher than I had had hoped and I may even try to use ground beef next time (like Hamburger Helper).

Better Beef Stroganoff

You will need:

1 1/4 pound sirloin steak tips

2 tablespoons soy sauce

1 pound white mushrooms, wipe clean and quarter

2 teaspoons hot water

1 tablespoon dry mustard

1 teaspoon sugar

Pepper

1 tablespoon vegetable oil

1 medium onion, chopped fine

Kosher salt

2 teaspoons tomato paste

4 teaspoons unbleached all-purpose flour

1/3 cup plus 1 tablespoon white wine

1 1/2 cups beef broth

1/2 cup (or more) sour cream

1 tablespoon chopped parsley

Egg noodles

Trim meat of excess fat

Cut lengthwise (with grain) into 4 equal pieces

Poke each piece with a fork 10-12 times

Place in a baking dish and rub with soy sauce

Cover with plastic wrap and refrigerate

While meat marinates.....

Place mushrooms in a microwave safe bowl; cover with plastic wrap.

Microwave for 4-5 minutes or until mushrooms have released half of their water.

*this speeds up the cooking time

Drain and set mushrooms aside.

Combine water, dry mustard, sugar, and 1/2 teaspoon pepper in a small bowl until paste forms.

Pat steaks dry with paper towels and season with pepper.

Heat oil in a large skillet over medium-high heat until just smoking.

Place steaks in skillet and cook until browned on ALL sides.

*internal temp should be 130 degrees (6-9 minutes)

Transfer meat to a large plate and set aside.

Add mushrooms, onion, and 1/2 teaspoons salt to the skillet.

Cook until vegetables begin to brown and form dark bits on the bottom of the pan (6-8 minutes).

Add tomato paste and flour.

Cook, stirring constantly until onion and mushrooms are coated (1 minute-ish).

Stir in 1/3 cup wine, beef broth and mustard paste.

Bring to a simmer.

Scrape the bottom of the pan with wooden spoon to loosen brown bits.

Reduce heat to medium and cook until sauce has reduced slightly and thicken (5 minutes).

While sauce is reducing.....

Cut steak pieces across the grain into 1/4 inch thick slices.

Move reduced sauce OFF the burner.

Stir in meat and any accumulated juices.

* You don't want the meat to cook anymore so be sure to take the skillet off the direct heat

Stir in desired amount of sour cream and remaining white wine.

*You may want more than 1 tablespoon extra of wine)

Season with salt and pepper (I had to add lots of salt).

Oh and serve it over egg noodles!