TRI-TIP BEEF STROGANOFF WITH WILD MUSHROOMS ON SOURDOUGH TOASTS
Provided by Molly Stevens
Categories Beef Mushroom Low Cal Father's Day Dinner Party Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.
- Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
- Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.
- Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter.
- Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.
- Divide beef mixture among toasts, then top each with mushroom mixture. Sprinkle with parsley and serve.
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Sohail Zafar
[email protected]It was ok.
Philip Darkwa
[email protected]Very nice recipe. The sauce was especially good, though the sourdough toasts were a bit hard for my taste.
Sabir Bugti
[email protected]Nice! The sourdough toasts were great addition to this classic recipe.
Toufik Islam
[email protected]This was a great recipe. I especially liked the use of wild mushrooms.
jiban kumar chaudhary
[email protected]Very tasty. This dish was a winner!
BERNARD Herring
[email protected]I made this last night and it was a hit! The beef was tender and flavorful, and the sauce was rich and creamy. The wild mushrooms added a nice touch.
Destruct The construct
[email protected]Not only was this dish delicious, but the recipe was also clear and concise. I had great results! Thanks!
Fawad Ahmed
[email protected]Wow! This dish was amazing! The beef was so tender and flavorful, and the sauce was creamy and rich. The wild mushrooms added a nice touch, and the sourdough toasts were the perfect accompaniment. I will definitely be making this again.
ismail kabanle
[email protected]Loved the easy-to-follow recipe and the excellent results. Will definitely make this again soon!
hussnain moavia
[email protected]Tri-tip beef stroganoff with wild mushrooms on sourdough toasts. I have to say I had my doubts. But they quickly disappeared when I took my first bite. The flavors were amazing. The beef was tender and juicy, the mushrooms were earthy and flavorful,