Monday, March 11, 2013

Beef Stroganoff - 365 Ways to Wok

1 1/2 pounds boneless sirloin steak
3 tablespoons vegetable oil
1 medium onion, sliced and separated into rings
1/4 pound fresh mushrooms, sliced
1 garlic clove, minced
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 (6 oz) can tomato paste
1/4 cup chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound egg noodles, cooked and drained
1 cup sour cream

Cut steak across grain on a slight diagonal into thin strips. In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add beef and cook, stirring, until meat loses its red color, 2-3 minutes. With a slotted spoon, remove meat to a plate.

In same wok, heat remaining 1 tablespoon oil over medium-high heat. Add onion, mushrooms, and garlic and cook, stirring, until onion is softened and mushrooms are tender, about 4 minutes. Return beef to wok.

Add wine, vinegar, tomato paste, parsley, salt, pepper, and 2/3 cup water. Reduce heat to medium-low, cover, and cook until sauce reduces slightly, 10-12 minutes. Add noodles. Reduce to low.

Add sour cream and toss to coat. Cook until heated through, 2-3 minutes, but do not boil.

Makes 4 servings.

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