Beef Stroganoff With Cremini Porcini Mushrooms Recipes

Steps:

• For the porcini pasta: Combine the all-purpose flour, semolina and porcini powder in a mixing bowl. Add the eggs. Knead the dough, wrap it in plastic and let it rest at least 30 minutes.
• Roll the dough out with a pasta machine to desired thickness. Cut to desired noodle shape. (You will have enough pasta for about 12 servings; freeze half for another time.)
• Cook half of the pasta in salted boiling water until cooked through, reserving a little of the pasta cooking water.
• For the sauce: Meanwhile, cook the mushrooms, stirring, in oil until browned. Add the shallot and cook until aromatic, about 1 minute. Add the madeira and simmer until the liquid is reduced by half. Add the creme fraiche. Season to taste with salt and pepper.
• Add the noodles to the sauce and toss; add a little pasta cooking water if necessary to get the sauce to coat the noodles. Toss again with the arugula. Transfer the noodles to plates and garnish with dollops of goat cheese. Drizzle with olive oil.

Steps:

• Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize.
• Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened.
• Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.

Steps:

• 1. Cut meat into strips about 2" long and the width of a pencil. Pat dry and salt and pepper meat to your liking. Set aside. If using whole creminis, slice or quarter them. Melt 3 Tbl. butter in heavy skillet, add onions and saute til just soft. Add mushrooms and cook 3-5 minutes longer til mushrooms are soft and onions are browning. Remove from pan, set aside. Add remaining Tbl. of butter to pan and turn up the heat. Toss in steak and garlic making sure the pieces of steak are all laying flat, sear quickly on both sides leaving RARE. Remove meat and set aside, (back into it's original bowl is just fine.) Blend flour into butter and juices in pan. Cook and stir for 1-2 minutes. Do not brown. Gradually add beef bouillon, stirring constantly, until smooth and thickened. Add tomato paste and wine and blend thoroughly. Add steak, garlic, mushrooms and onions back into pan, heat through on low heat for rare-medium rare stirring gently. (Cook longer for medium to well. Up to 20 minutes.) Blend in sour cream 5 minutes before serving over LOW heat so it doesn't to curdle. Add salt and pepper to taste. Serve over cooked egg noodles. *Can garnish with fresh chopped parsley if desired.
• 2. Bouillon tip: I always use "Superior Touch Better Than Bouillon Beef Base". It's world's apart from cubes or granules. No comparison.

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium heat, add mushrooms and cook until they begin to soften, about 3 minutes; season with salt and pepper, stir, transfer to a bowl.
• Meanwhile, generously season beef with salt and pepper and toss with the flour to coat on all sides; add 2 tablespoons oil, increase heat to medium high, and brown meat well on all sides, about 10 minutes; add to bowl with mushrooms.
• Pour the wine into the skillet and let it reduce by half as you loosen any browned bits stuck to the bottom of the skillet, 2 minutes; add to bowl.
• Reduce heat back to medium and add butter; saute onions and garlic, stirring frequently to prevent burning, until onions soften, about 3-4 minutes.
• Return contents of bowl back to skillet and stir in chicken stock, and Worcestershire sauce; cook, stirring occasionally, until sauce thickens up a bit, about 10 minutes (if it does not thicken to your liking, you can make a slurry with 1 teaspoon cornstarch and a little water just to make it pourable).
• Turn off heat, stir in sour cream and herbs.
• Serve over butter fettucine or egg noodles.

Steps:

• Heat 2 tsp. oil in large skillet on medium-high heat. Add meat; cook 2 to 3 min. or until evenly browned, stirring frequently. Remove meat from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook on medium heat 3 min. or until onions are crisp tender, stirring frequently to scrape browned bits from bottom of skillet. Stir in mushrooms and peppers; cook 5 min., stirring occasionally. Stir in broth; bring to boil, stirring frequently.
• Add sour cream, mustard, ketchup and meat; cook and stir 2 to 3 min. or until heated through.