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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