The beginning of comfort food season

Yep, it's November in the Northwest.

I made "Tired Vegetable & Chicken Soup" yesterday. Actually managed to keep it simple. Was a great excuse to use up some things that were past their best-by date, but still perfectly edible. I really need to do that more often.

I woke up today thinking about Beef Stroganoff. Recently, I've been thinking of other comfort foods--Shepherd's Pie, Coq au Vin, Beef Bourguignon. And, dammit, I'm going to figure out how to make something like the tuna & broccoli dish I remember from eons ago.

But, back to the stroganoff. Because it turned out how I wanted it. And, if I do say so myself, way better than the Alehouse's rendition a couple weeks ago. 

This was also an exercise in using up things that were languishing. A frozen steak, a decidedly not-fresh bottle of beer, some wilting green onions, the last few cloves of garlic, sour cream approaching it's use-by date. Had to buy some mushrooms and a package of egg noodles, but...Grocery Outlet is open!!! I wouldn't ordinarily be excited about Grocery Outlet, but being able to walk to a grocery store again is worthy of celebration and patronage.

I've made this dish a number of different ways over the years, to varying success. The trick is not overcooking the beef/cooking the beef enough that it's tender. And, yes, it is possible to use too much Worcestershire sauce. 

I normally freeze meat/poultry in vac seal bags & defrost them under running water. I hid my stash of vac seal bags from myself & had to freeze the last round of steaks from Costco in plastic wrap. Double-wrapped they're fine for a while, but I didn't want to waterlog the meat. So, I marinated and defrosted it at the same time. Food safety folks might scowl, but there was plenty of salt, acid, and alcohol to keep the exterior safe as the interior temp climbed to 40-ish. Of course, then I sliced it and let it climb closer to room temp before searing it...because trying to sear cold meat leads to sadness.

Marinade:

Beer
Worcestershire sauce
Soy sauce
Sherry vinegar
Sugar
Baking soda
Salt
Pepper

Stroganoff:

1 sirloin steak, marinated
1 package crimini mushrooms, sliced
2 small bunches green onions, chopped
4 cloves garlic, minced
4 oz sourcream
Dijon mustard
2 tbsp butter
2 tbsp flour
Worcestershire sauce
Soy sauce
Beef stock
Olive oil
Salt
Pepper
Egg noodles, cooked

Preparation:

1. Marinate the steak. Since I was defrosting it, I flipped it occasionally & it took a couple hours. If it's not frozen, and hour would be plenty. (I'd throw it in a ziploc.)
2. Slice the steak in thin strips across the grain, trimming away any tendons/gristle/excess fat.
3. Slice the mushrooms.
4. Chop the green onions.
5. Mince the garlic.
6. Quickly brown the beef in olive oil and remove to a plate.  (Use a sauté pan big enough for the meat + sauce.) The goal is to brown the beef & get some "fond", don't cook the meat all the way through.
7. Sauté the onions. Deglaze with a little beef stock or sherry if needed to keep the fond from burning.
8. Add some more oil and sauté the mushrooms. Deglaze with a little beef stock or sherry if needed.
9. Scrape the mushrooms to the sides of the pan and add the butter to the center of the pan.
10. Once the butter is melted, add the flour to make a light roux. 
11. Stir the mushrooms & roux together, add some beef stock to make a thick slurry.
12. Stir in the mustard and Worcestershire sauce.
13. Scrape the mushroom slurry to the sides, and add the sour cream to the center of the pan. Stir to melt and gradually mix into the mushroom mixture.
14. Stir in beef stock and bring to a low boil, then reduce heat to a simmer. 
15. Add beef back to the sauce while you cook the noodles. (~6 minutes)
16. Season to taste (salt, pepper, soy, worcestershire) and serve over noodles.