Beef Stroganoff | Steak, Mushroom & Shallot Cream Sauce and Egg Noodle

Beef Stroganoff with Filets in a Mushroom, Shallot Cream Sauce over Pappardelle Egg Noodles

I love stroganoff.  I can remember the first time it was served to me.  My dad made it for dinner while my Mom was at her monthly bridge group - I think I was about 5 years old.  My dad had a history of serving us Liver & Onions, Ham & Beans, etc.  All things I hated.  My sister and I were terrified.

It didn't look visually appealing to a 5-year-old (the sight of mystery meat cream sauce?), but I loved it immediately.  What is even stranger than the thought of a 5-year-old loving stroganoff?  It happens to be one of Mike's favorites, too.  Fate, I think.  

Back then for a weeknight meal, we used a sirloin steak (or even ground beef on occasion), but I like to make it a little more fancy for special occasions.  This time, I made it with beef filets, shitake mushrooms and pappardelle pasta - Valentine's Day worthy, I think.  Of course, you can leave the filets whole and serve the sauce on the side- even with mashed potatoes it is delicious, if that is more your love's style.  

Beef Stroganoff
with Filets in a Mushroom, Shallot Cream Sauce over Papperdelle Egg Noodles

1 lb beef filet steaks

1 tablespoons of olive oil

sea salt & pepper
2 tablespoons of butter

1 large shallot, sliced

1 cup of Mushrooms, sliced

1 cup of Beef Stock

1/2 cup of red wine

1/2 cup of Heavy Cream

1/2 cup of  Sour Cream

1 teaspoon of dijon mustard

1 teaspoon of worcestershire sauce

1 tablespoon of butter
1 tablespoon of parsley, chopped

1 lb of Egg Noodles (or Pappardelle), cooked according to directions

.....

Begin by boiling a pot of water for the noodles.  

Heat a large skillet for 2-3 minutes on high.  Coat the flank steak in olive oil and salt & pepper.  Put some oil in the pan, then cook the steak for 3-4 minutes on each side until the steak is rare to medium rare.  Longer for thick steaks, shorter for thinner.  Remove from the pan and set it aside, covered.

In the meantime, cook the noodles/pasta according to package instructions. 

In the same pan as the steaks were seared, add 2 tablespoons of butter, then the mushrooms and the shallot to saute.  Cook for 2-3 minutes.  De-glaze the pan by adding the beef stock and red wine, stirring and scraping the bottom to release all of the bits into the sauce.  Add the heavy cream and cook on medium for 3-5 minutes until it has thickened.  Turn off the heat and add sour cream, dijon and worcestershire.

When pasta has finished cooking, drain water, then add a tablespoon of butter to the pot along with parsley.  Toss pasta in butter and parsley to add great color.

Slice the steak into strips and place over the pasta.  Serve over cooked egg noodles.

Searing steaks.  These thick filets take a while.  If they are very thick, I will sear, then put in a 350 degree oven for 5 minutes, then let rest before slicing. 

Remove steaks, then add butter.

Add mushrooms and shallots.  Saute until tender.

Cook the pasta - I'm using Egg Papardelle, here, to make it a little more special, but regular egg noodles are also great.

I always try to give Emma job in the kitchen.   She's chopping the mushrooms with her pumpkin knife - one of her favorites at Mimi's house.

She's showing off her new haircut : )

The wine, beef stock and cream have been added - now cooking down.

The parsley just gives the pasta some color to this otherwise brownish dish.

Bubbling to reduce.  Next, remove from heat and add sour cream, dijon and worcestershire. 

 Pour sauce over steak.  You can also stir/mix all together in skillet to coat noodles with the sauce - Mike's preferred method. 

Hope you enjoy this!   Here is a link to my version with mashed potatoes - really good, too.

Next, I'm working on Chocolate Souffles with Emma today... failed twice last week, so hoping for a better run today.

Chipotle Grilled Steak Salad | Light Summer Dinner

I'm not really a "Salad for Dinner" type of girl.  However, when I saw this salad on The Pioneer Woman, I was really intrigued by the dressing - mayo and chipotle peppers whirled together in the food processor.  Combined with the use of one of my favorite cut of steaks - a flank steak/flat iron steak - I thought it was worth a try.  It was just the zing I was looking for to spice up our Summer dinner menu.

I had made a few alterations to the recipe for the dressing - apparently my chipotle tolerance is a smidge less than that of The Pioneer Woman.  A little honey and sour cream was all it needed to adjust to suit me.  But she is right, the smokey chipotle of the peppers is so amazing. 

Marinade :
2 tablespoons Adobo sauce (from can of chipotle peppers)
1 1 pound Flank Steak

Flank Steak | Seared Flank Steak, Heirloom Tomatoes & Sliced Avocado | Quick Dinner Recipe

Seared Flank Steak with Heirloom Cherry Tomatoes & Sliced Avocados

We aren't health nuts - by any stretch. Sometimes, we're just in the mood for something simple without a heavy sauce - something that is fresh, flavorful and, wait, did I mention simple?  After a long weekend of rich food, this is what my body craves on a Monday night.

Flank Steak (also known as a flat iron steak)  is a great option for a quick 'real' dinner.  It is a more affordable steak (than say, rib-eye or filet) has great flavor and it cooks in about 10 minutes... just enough time to slice the tomatoes and avocados.

Seared Flank Steak
2-4 servings

1 - 1 pound flank steak
2 tablespoons of olive oil
2 teaspoons of sea salt
1 teaspoon of fresh cracked black pepper

Over a high flame, heat a cast iron skillet, griddle, or pan for 5 minutes.  It is important to start with a hot pan to get a good sear (just as if you were doing it outside on the grill).  In the meantime, coat the flank steak in olive oil, then salt & pepper.

Put a little bit of the oil (like a 1/2 tablespoon) in the pan and put in the steak.  Cook for 3-4 minutes on each side.  If your steak is too thin, it may take less time... longer if it is extra thick.

Take out the steak and set it aside, cover with foil and let it rest for 10 minutes.  Slice the steak perpendicular to the grain into 1/4 inch slices.   

Sliced Avocado and Cherry Tomatoes
4 servings

2 cups of cherry tomatoes (heirloom, if you can find them)
2 avocados
2 tablespoons of olive oil
1 lemon, juiced
sea salt & pepper

Rinse the cherry tomatoes.  Slice them in halves or quarters (depending on size).  Set aside.

Cut the avocado in half, lengthwise.  Remove the pit by thrusting a large knife into it, letting the knife remain in the pit.  Then twist the knife, loosening the pit, removing it.  Take a knife and slice the avocado (while in the skin) lengthwise.  With a large spoon, scoop out the avocado by running the spoon on the outside of the flesh.

In a small bowl, whisk together olive oil, lemon juice, and salt and pepper.  Drizzle over the cherry tomatoes and avocado.

Thai Steak Noodle Salad | Simple Thai Recipes | Recipe | Steak

 

 

I'm always altering and improving recipes.  Recently, I took another stab at my Thai Steak Noodle Salad Recipe.  The magic ingredient? like so many other great things in life : peanut butter.  And I took out the ginger - it was a little too much.

 

1 pound flank steak

1 tablespoon olive oil

Salt & Pepper
1/2 box of rice noodles
1 cup spinach
2 cup cabbage, shredded
2 carrots, julienned
1 avocado (not pictured - I forgot it!)
1 cup cherry tomatoes, halved
4 green onions, chopped
1 handful basil, chopped

Dressing :

1 lime, juiced
1 tablespoon sugar

1/4 cup of peanut butter
1 clove garlic minced
1 handful peanuts, chopped

1 teaspoon of chili sauce/paste

Directions:

Pat the steak dry with a paper towel, then generously salt and pepper.  Heat a skillet over high heat.  Add 2 tablespoons of olive oil.  Cook steak for 3-4 minutes on each side.  Set aside the steak to rest.

 

Cook the noodles in boiling water for about 2-3 minutes or prepare as directed on the package. 

Combine all of the ingredients for the dressing, whisking together with a fork.  

 

Slice the steak into 1/4 inch strips.  

In a large bowl, add cabbage, spinach, carrots, green onions, avocado and basil.  Add steak and noodles.  Pour over dressing and toss.

 

 

Recipes | Grilled Flat Iron Steak, Grilled Bread con Tomate & Grilled Corn with Basil, Lemon & Garlic Vinaigrette

This weekend we had a late dinner at Michael Smith's Extra Virgin in Kansas City's Crossroad District. It was fabulous. We started with a Lobster & Churizo Fried Rice, then had an excellent seared flat iron steak, Panna Con Tomate (Grilled Bread with Tomato) and ended our night with fresh fried donuts drizzled in chocolate. So delicious.

For tonight's dinner, I wanted to try a couple of these items for a fresh late summer Labor Day Weekend meal.

Grilled Flat Iron Steak

Grilled Corn on the Cob with Basil, Lemon & Garlic Vinaigrette

Sliced Avocado

Grilled Bread with Fresh Tomato Puree

The bread, in my opinion, was the star of the show.

1 soft baguette (I find these in the bakery section at the grocery - they are partially baked that you finish baking at home)

2 tablespoons of olive oil

1 tomato

1 clove of garlic

parmesan cheese

I pureed a tomato in my new mini food processor and let the liquid drain out by placing it in a paper towel lined colander. I drizzled a (soft) baguette with olive oil, then grilled it face down for about 3 minutes. After I removed it from the grill, I rubbed a garlic clove over the grilled side of the bread, then topped it with the tomato puree and some parmesan.