SOMA Living February 2023

RECIPE OF THE MONTH

INSTRUCTIONS

BEEF STROGANOFF Prep time: 15 mins • Cook time: 30 mins Servings: 6 This Beef Stroganoff is layered with flavor. It starts with strips of sirloin, browned quickly over high heat. It boasts a beefy mushroom sauce oozing with umami and is finished with a healthy scoop of sour cream swirled in just before serving on a bed of noodles.

• Heat the oil in a large heavy bottomed pot or dutch oven until hot but not smoking. • Toss the steak strips with salt, pepper, and 2 Tbsp flour and add to the pan in a single layer. Sear quickly and remove to a plate. (Do this in two steps if necessary so as not to crowd the pan.) • Add the butter to the pan and add the minced shallot. Cook for 2-3 mins until golden and then add the mushrooms. Season with salt and pepper. Cook over med/high heat until the mushrooms are golden brown and have lost their moisture. • Add the garlic and cook just until fragrant. Reduce the heat to medium. • Add the anchovy paste, Dijon and Worcestershire sauce and stir. Sprinkle in the remaining flour, scraping up the brown bits on the bottom of the pan. (Add a smidge more butter if the pan is too dry.) Cook for 2 mins, stirring constantly.

• Deglaze with the wine, bring to a boil and reduce slightly. Add the stock and thyme sprigs and cook for about 5 mins, allowing the stock to reduce slightly. • Reduce the heat to low and stir in the sour cream, stirring constantly until smooth. DON’T allow the sauce to boil or it may break and curdle. Season generously with salt and pepper. • Return the steak to the pan and simmer very gently over low heat until warmed through. Remove the thyme sprigs and discard. Serve over cooked pasta and sprinkle with minced parsley if desired.

INGREDIENTS

2 Tbsp olive oil 1/4 cup AP flour, divided

1 Tbsp Worcestershire sauce 1/2 cup dry red wine 1 1/2 cups beef stock 6 sprigs fresh thyme 1 cup sour cream 10 oz wide or curly pasta, cooked according to pkg directions Kosher salt and black pepper minced parsley, for garnish

2 lbs boneless strip steak, sliced into thin strips 2 Tbsp unsalted butter 1 shallot, minced 12 oz mushrooms, sliced (shiitake, cremini or a mix) 2 cloves garlic, minced 1 tsp anchovy paste 1 Tbsp Dijon mustard

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

FEBRUARY 2023 | SOMA LIVING 15

@somalivingmagazine