Mock Stroganoff with Tagliatelle

My Mom has always been a whiz at throwing stuff together in the kitchen. She doesn’t give herself nearly enough credit for her ingenuity, but no one in my family has ever gone hungry. One of Mom’s best tricks was pulling whatever was left in the fridge at the end of the week together to make something tasty. A perfect example of this is her mock stroganoff: ground beef and mushrooms tossed together with sour cream and a splash of red wine over egg noodles. Both super fast and super tasty, it was always a favorite. After a conversation with an old friend this afternoon reminded me of Mom’s stroganoff, I decided to update it a touch with some London broil, tarragon, and fresh made noodles.

seared steakI started with an organic, grass fed london broil. Dry your protein and season it well with salt and pepper. Heat a neutral oil, like canola oil, to a high heat in a cast iron pan. (I use this cast iron grill pan from Le Creuset – it’s phenomenal and great for making those classic grill marks!) I seared each side of the London broil for about 3-4 minutes a side and then finished in a 425 degree oven. I like my steak somewhere in between rare and medium rare, so I left it in the oven for about 7 minutes and then pulled it to rest. (Note: this is basically my favorite way to cook any red meat off the grill. Searing the meat first ensures that all your juices stay inside the cut of meat, exactly where you want them. Letting the meat rest after finishing it in the oven allows the juices to redistribute themselves evenly throughout the cut, so your steak will always be perfectly moist!)red wine, mushrooms, and onions

While my steak finished, I sweat one half of a yellow onion in oil and a smooshed garlic clove over a medium heat til they were translucent, and then added 4 sliced button mushrooms. After 3 minutes, I poured in enough red wine to cover the mushrooms and onions. I turned the heat up a bit and let the red wine reduce.

red wine and mushroom reduction with sour creamAs the sauce reduced, I cooked some fresh tagliatelle from Ceriello in boiling, salted water and tossed it with butter. Once the red wine has reduced to an almost syrupy consistency, add in half a cup of fat free sour cream and a tablespoon of chopped fresh tarragon and spoon the mix over the noodles. (Adding the fresh herbs right at the end of making your sauce allows them to stay bright green and impart the freshest, best flavor to your sauce.) Slice the London broil thin slices and enjoy! The whole process shouldn’t take more than half an hour – it’s a fast meal with lots of flavor, and the London broil makes for great leftovers the next day. How about tossing some slices in with some gorgonzola, shallots, and vinaigrette in a salad at lunch?

Mock Stroganoff with Tagliatelle

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