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Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts Recipe

Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts Recipe



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Ingredients

  • 2 tablespoons (1/4 stick) unsalted butter, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
  • 1/4 cup dry white vermouth or dry Sherry
  • 1/4 cup crème fraîche or heavy whipping cream
  • 1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
  • 1 cup thinly sliced shallots (about 4 large)
  • 1 tablespoon all purpose flour
  • 1 teaspoon plus 2 1/2 tablespoons tomato paste
  • 1/2 teaspoon Hungarian sweet paprika
  • 6 5x3x1/2-inch slices crusty sourdough bread
  • 2 tablespoons chopped fresh Italian parsley

Recipe Preparation

  • Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.

  • Add vermouth to mushrooms and broil untill almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.

  • Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.

  • Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter.

  • Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Season to taste with coarse salt and pepper. Re-warm mushroom mixture over medium heat. t

  • Divide beef mixture among toasts, then top each with mushroom mixture. Sprinkle with parsley and serve.

Nutritional Content

1 serving contains the following: Calories (kcal) 496.6 %Calories from Fat 56.1 Fat (g) 31.0 Saturated Fat (g) 11.5 Cholesterol (mg) 88.0 Carbohydrates (g) 23.0 Dietary Fiber (g) 2.7 Total Sugars (g) 4.2 Net Carbs (g) 20.3 Protein (g) 31.5Reviews Section

Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts Recipe - Recipes

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Sunday, March 20, 2011

Turning 30

Sunday Dinner: Mushroom Croque-Monsieur and Soup
http://www.bonappetit.com/recipes/2011/03/mushroom_croque_monsieur

These sandwhiches are quite a bit of work but they are delicous. I am just going to get a tomato soup out of a can for this dinner. Woflgang makes a great tomato soup.

I love this recipe from Bon Appetit. It is a very light recipe that is easy on the carbs.

There is not quite enough tomato flavor in this recipe so I put 2 TBL of tomato paste. You will see tomato paste on the grocery list.

Erin's Grocery List:
PRODUCE:
Garlic
Lemon*
Strawberries*
Apples*
Blueberries*
Arugula
Basil
Rosemary
1 8-ounce package crimini (baby bella) or button mushrooms, trimmed
Shallot
Pre made salad

DAIRY:
Milk (whole)
Whipping cream (in the carton not in the can)
Butter
12 oz Gruyere cheese
Parmesan cheese

MEAT/CHICKEN/FISH:
One 1 ¼ pound sirloin steak
Bacon
6 thin ham slices

BAKED GOODS:
Loaf of egg bread

CEREALS:
Oatmeal*
Box of cereal*

CANNED GOODS/PACKAGED GOODS:
Olive oil
Nutmeg
Hot pepper sauce
Penne pasta
Tomato paste
Bay leaf
Pomegranate juice
Brown sugar
Balsamic vinegar
1 can (28 onces) diced tomatoes with juice
Canned soup of your choice
Salt
Pepper


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Watch the video: How To Cook BEEF STROGANOFF Using Tri Tip and Sauteed Mushrooms. FUNNY COOK WITH ME (August 2022).