So I have decided that there is no possible way–at least for an ordinary gal like me, who has a run-of-the-mill digital camera, limited time for staging food photo shoots, and children running amok while she’s taking pictures–to take an attractive picture of a plate of beef Stroganoff. But you know what? I have never in my life let a lack of beauty stop me from doing what I wanted to do, and I’m not about to start now.
Beef Stroganoff is the kind of halfway-elegant comfort food that you don’t feel horribly ashamed to admit that you enjoy (unlike, say, Beef-A-Roni or a grilled-cheese sandwich with grape jelly spread on top), but which still fills that need for noodles, gravy and beef that comes over us all once in a while, veg*ns excepted (although I’d be willing to bet that a fair number of them feel that need and go to great lengths to oppress it. What else could explain the existence of seitan?).
1 lb. beef sirloin or tenderloin, trimmed and sliced
1 Tbs. flour
8 oz. cremini or button mushrooms, sliced
2 shallots, sliced
1 Tbs. olive oil
1/4 cup dry white wine
1 cup bouillon
1/2 cup sour cream
2 Tbs parsley, chopped
Toss the beef slices in the flour. Meanwhile, heat the olive oil in a large, shallow pan; add the shallots and mushrooms. Saute briefly. Add the floured meat. Cook until the meat is seared; add the white wine and beef broth. Deglaze the pan. Cover. Cook for 10-20 minutes, until the beef is tender. Uncover. Let cook until the sauce is reduced, if necessary. Add sour cream and parsley, reducing heat. Stir until combined. Serve over egg noodles or rice.
Tell me in the comments what your acceptable comfort foods are.