My contribution, as you may have guessed, is this Beef Stroganoff, a favorite at our house for a good many years, and possibly one of yours too. Though, last night's reincarnation was meant to be a departure from the tried and true, into the area of low to no dairy. Instead of the usual sour cream, it was reduced almond milk, based upon an assumption that reduction would intensify the flavor.
To tell you the absolute truth, I prefer cream. Everything we do does not result in a standing ovation. It's not all a gigantic success story. Though, I'm not saying the meal was not delicious. Just that cream tastes better. My opinion.
It actually started with a mistake of a different sort. In the market I grabbed a packet of beef, thinking it was stew meat. Sunday, starting early, to allow for a few hours of slow cooking, I took everything out, doing my mise en place. And, only then noticed the label. Chopped Steak. Okay, that called for an entirely different set of plans. We try to be flexible here. I put stuff away and went back to my novel. Stroganoff is pretty darn fast.
Beef Stroganoff
4 servings
1 1/2 lb. beef fillet, sliced thinly
1 medium onion, chopped
1 red sweet pepper, sliced (optional, but nice for the color and taste)
3 tablespoons butter, or olive oil
3/4 lb. mushrooms, sliced (I used Crimini, which sounds nicer than saying common or button)
salt and pepper to taste, and a grating of nutmeg
3 sprigs of thyme
1/4 cup dry white wine
1 cup thick cream or sour cream, or reduced almond milk
1/2 package egg noodles
Get your water to a rapid boil for the noodles. Meanwhile, do your slicing and chopping. Then saute the mushrooms, in half the butter, and set aside. Melt remaining butter (or you could use olive oil, if you want to be more dairy free) and cook the onion for a few minutes, then add in the beef, thyme and red pepper, and cook for another 5 minutes. Return the mushrooms to the pot and add seasonings, stirring briefly. Add the wine and bring to a simmer, then add your cream and heat. Do another taste test, as it may need a bit more salt and pepper. Serve on the drained egg noodles. You see what I mean about fast.
Kealani, my charming little sous chef, made us a nice tangy salad of grated radish and carrot with mizuna to go on the side. The Grass fed beef was tender, awesome really, and we all enjoyed the slightly different take with almond milk. But, be sure to use a good cut of beef, because this dish relies upon that little issue.
8 comments:
Congratulations on your first hosting job. Presto Pasta Nights is a great way to start and is lots of fun. Working with Ruth is just the best.
I like your substitution.
I will plan to make pasta, this week.
The almond milk must add such an interesting flavor! I don't usually use it for savories.
I'm actually not a big fan of sour cream so I would probably love this! Thanks for sharing it and I can't wait to see that PPN round up!
I think the dish sounds delicious - at least for a change of pace. Thanks for sharing and special thanks for hosting this week's Presto Pasta Night.
It was good, I think I was just expecting more of the almond flavor to come through.
Your beef stroganoff looks creamy without the cream.
You always sacrifice a little bit of flavor on the altar of light eating. It looks lovely and creamy nontheless.
ooo.. less fat and calories! leave room for dessert after this one!! this looks lovely and perfect for presto pasta!
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