Читать книгу Everyday Slow Cooking - Kim Laidlaw - Страница 42

41

BEEF

In a bowl, stir together 3 tablespoons of the flour, 1 teaspoon salt, and 1 teaspoon pepper. In a arge, heavy frying pan over medium-high heat, melt 2 tablespoons of the butter with 2 tablespoons of the oil. Working in batches, roll the beef strips in the seasoned flour and cook, turning occasionally, until browned on two sides, about 5 minutes. Transfer to a slow cooker.

Add the onion to the pan and cook, stirring, over medium-high heat until softened, about 6 minutes. Add the garlic and sauté for about 30 seconds. Add the wine and broth and bring to a boil, stirring and scraping up the browned bits on the pan bottom with a wooden spoon.

Pour the onion mixture over the beef and add the thyme. Cover and cook until the beef is tender, 6 hours on the low setting or 3 hours on the high setting.

In a arge frying pan over medium heat, melt 4 tablespoons butter with the remaining 1 tablespoon oil. Add the mushrooms and a pinch of salt and cook, stirring, until they begin to brown, about 4 minutes. Sprinkle with the remaining 4 tablespoons flour and stir to coat evenly. Stir in the sherry, Worcestershire sauce, and mustard until thoroughly blended, then stir in the sour cream. Add to the beef mixture, stirring to combine evenly. Cover and continue to cook on the low setting until warmed through, about 15 minutes.

Meanwhile, cook the egg noodles in a arge pot of boiling salted water until tender, according to package directions. Drain and transfer to a arge serving bowl. Add the remaining 2 tablespoons butter to the noodles and toss to coat, then season with salt and pepper. Spoon the beef and mushroom sauce over the noodles, garnish with the parsley, and serve.

7 tablespoons all-purpose flour

Kosher salt and freshly ground pepper 8 tablespoons (4 oz/115 g) unsalted butter 3 tablespoons olive oil

3 lb (1.4 kg) boneless

beef chuck, cut crosswise into strips about ½ inch (12 mm) wide

1 yellow onion, thinly sliced 2 cloves garlic, minced

1 cup (8 fl oz/240 ml)

dry red wine

2 cups (16 fl oz/475 ml)

beef broth

2 sprigs fresh thyme

1 ½ lb (680 g) assorted fresh, wild mushrooms, brushed clean, stems removed, and cut into bite-size pieces if needed¼ cup (2 fl oz/60 ml)

dry sherry

2 tablespoons Worcestershire

sauce

1 ½ teaspoons dry mustard 2 cups (18 fl oz/500 ml)

sour cream

1 lb (450 g) wide egg noodles2 tablespoons chopped fresh fat-leaf parsley

SERVES6

Stroganoff is indeed a traditional dish, but the addition of wild mushrooms, or even a medley of mixed, cultivated mushrooms, adds both interest and flavor. Plenty of fresh herbs bring a bright note. Serve with egg noodles for a classic presentation, or atop a bed of steamed spinach for a lighter offering.

BEEFSTROGANOFF WITH WILD MUSHROOMS