RUSSIAN TEA ROOM STROGANOFF

RUSSIAN TEA ROOM STROGANOFF image

Categories Beef

Yield 4 servings

Number Of Ingredients 15

Previous Next

Ingredients

4 6-oz. steaks (No filet here, use flat iron, sirloin flap, or hanger steak)
1 16-oz. fresh noodles (preferably egg, otherwise fettuccini; dry will also work if need be)
1 cup cream
½ lb. of dried mushrooms (prices vary greatly, choose according to your price range)
1 tablespoon fresh marjoram
½ teaspoon fresh thyme
3 cups cut and cleaned wild mushrooms (wild mushroom prices lower in the fall but white buttons work just fine too)
1 onion chopped
2 stalks celery chopped
2 carrots chopped
3 garlic cloves crushed
1 ½ tablespoons olive oil
1 ½ bottles dry red wine (an inexpensive California Cabernet is just perfect)
1 quart beef stock augmented with demi-glace
4 slices of foie gras (optional)

Steps:

To make the Mushroom Cream: Add the mushrooms, cream, thyme and marjoram to a large bottomed pot. Cook on medium heat until the cream is reduced buy half and is thick, about 15 minutes. Remove the mushrooms, reduce the cream for another 10 minutes. Add the mushroom back to the cream and set aside. To make the Red Wine Reduction: Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes; Add wine and stock, simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour. Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using. To Assemble: Preheat oven to 375º Bring a large pot of salted water to a boil to cook the pasta. In a sauté pan add and heat 2 tablespoons of oil and sauté the mushrooms until cooked, add the mushroom cream. Reduce with the mushrooms for 3-5 minutes, season and set aside. Season the steaks with salt and pepper. In a large sauté pan (oven-safe) add and heat 2 tablespoons of oil, once the oil is just beginning to smoke add the steaks and sear. Place the pan in the oven and cook until desired temperature (these steaks are slim, you may not even need to depending on your doneness preference). Drop the pasta in the seasoned water and cook referencing directions on package, until al dente. Once cooked add the pasta to the mushroom sauce and mix well. Once the meat is cooked remove from oven and let rest for 4 minutes. Divide the pasta into four plates, place one steak on each serving, pour any remaining pasta sauce over, and drizzle the red wine reduction on top. Crown with foie gras (yeah...right)