Friday, April 9, 2010



Only a little less Russian, and a lot more Portuguese.

So, with the strange exception of Lasagna and Ketchup (A story for another time my friends...) My Dad's absolute favorite food is Beef Stroganoff. Pops used to travel a lot when I was a kid, but every time he would come back from fixing mainframes in far off lands, my mom would have some Stroganoff waiting for him. My mom's recipe is based on the Brazilian version of the dish, which is apparently all the rage down there... No seriously, check out wikipedia.

Here's the Juancho version:

2 oz. Dried Porcini Mushrooms (Don't let the weight fool you, that's two packages)
3 cups Beef Stock
1 ea. Rosemary Sprig

2 ea. New York Strip Steaks, 12-14 oz each
1 tbsp. Smoked Paprika
2 tbsp. Flour
Olive Oil

1 ea. Medium Yellow Onion, small dice
1 ea. Shallot, small dice
2 ea. Garlic Clove, minced
1 tbsp. Tomato Paste
1/3 cup Sherry

1/3 cup Heavy Cream

Truffle Oil

1. You must rehydrate your mushrooms, as a crunchy Beef Stroganoff would probably be pretty awful... To do so:

2. Bring the beef stock to a simmer and add the mushrooms and rosemary. Let this bubble happily while you proceed to step 3. Just make sure to keep your eye on it. Ideally you want the 3 cups of stock to reduce by half (that'd be 1.5 cups of liquid remaining).

3. So, I used New York Strip because I had it already, but feel free to use whatever cut of meat you'd like. Just make sure to remove any excess fat / connective tissue and cut the steak into 1" cubes.

4. Liberally season your newly cubed meat with Salt, Pepper, Smoked Paprika, and then dust it with Flour (2 tbsp. of Flour should be more than enough to achieve said dusting).

5. Sear the steak in olive oil, a few pieces at a time, so as not to overcrowd your cooking vessel and deprive it of it's heat. You are looking to brown the exterior of the meat so as to generate tastiness. Once the outside is crispy, browned, and delicious, remove the steak from the pan and set it aside.

6. In the same pan, without washing all the bits out (I promise, they're delicious), sauté your onions until translucent, and add your shallots and garlic.

7. Once the garlic becomes aromatic add your tomato paste. Sauté until the mixture turns a rusty, reddish brown color.

8. Deglaze with Sherry, scraping up all the tastiness from the bottom of the pan. Let this reduce "Au Sec" (Until there is very little moisture left from the Sherry).

9. Remove the rosemary sprig from the stock and toss it. Add the stock n' shrooms to the pan with the onions and tomato paste and bring the pan to a simmer.

10. Add your beef to the pan in order to bring it back up to temperature.

11. Before service, stir in your heavy cream.

12. My dad loves his stroganoff over egg noodles, you can cover whatever you'd like with it though. Rice, Potatoes, etc....

13. Garnish with some chopped parsley, and if you're feeling particularly spritely, drizzle your finished plate with a little truffle oil, for that extra shroomy kick.