Thursday, March 21, 2013

Beef Stroganoff (with Yogurt)


Sunday March 10
After his birthday beef Wellington, Holt froze a packet of tenderloin ends for a rainy day.  Sliced rather thick (because they are so tender), these make a perfect Beef Stroganoff.  
You marinate them in a mixture of 1 Tbsp. Shao Xing wine, 2 Tbsp. soy, 1/2 Tbsp. Worcestershire, and a little black pepper. 
In the meantime, sauté 2 sliced onions, then 1 lb. sliced white button mushrooms, each with a little salt.  When the mushrooms are dark and tender, remove to a bowl, reheat pan, and stir-fry tenderloin until rare but not bloody.  Remove it to another bowl, pour the juices from the vedge back into the pan, and reduce; add a small splat of dijon mustard, lower the heat, and mix in couple of spoonfuls of well-drained plain yogurt.  Finally mix in reserved meat and vedge, and gently reheat, adding yogurt to taste. 
Yes, we normally use sour cream; but yogurt is what we had.  It's fine if you don't cook it too high or too quickly, which makes it clot up a bit.

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