Skillet Beef Stroganoff
From Americaís Test Kitchen
Takes about an hour.
Sirloin Tip (slab, not cut up, aka "flat meat")
salt and pepper
4T oil total
3C or more sliced white mushrooms
1 onion, finely diced
2T all-purpose flour
1-1/2 C chicken broth
1-1/2 C beef broth
3C egg noodles
6oz sour cream
2t lemon juice
The secret is to use sirloin tip and get it as a
slab (also called "flat meat"), and pound it to compress the meat, so it doesn't
disintegrate in the braise. Cut with the grain into 2" strips, then cut across
the grain smaller to make the pieces.
Dry the beef after cutting, season with salt and
pepper, and brown it in a hot skillet in two batches, with 1T oil per batch.
This will be 2-3 minutes per side. You want some dark color on the pieces and
fond in the pan.
Remove the beef to a bowl. Add 2T oil to the pan, then the
mushrooms and finely diced onion. Add 1t salt to pull
moisture out and concentrate flavor. Cook this for 8 minutes or so, until itís
brown and quite a bit reduced.
Add 2T all-purpose flour and stir it in, cook for
30sec to 1min to cook the flour. You will smell a toasted flour flavor.
Add 1.5C chicken broth, 1.5C beef broth, and
1/3 C brandy, which substitutes for red wine. Stir up the fond. Add the
meat back in, cover, and simmer (braise) on low for 30-35 minutes.
Add 3C egg noodles and cook until tender 10-12
minutes. They absorb liquid, which both flavors the noodles and thickens the
Remove from heat and add 2/3 C sour cream and 2t
lemon juice, stir and serve.
This page was last edited
April 03, 2010.