Steak & Stout Stroganoff
Source of Recipe
Beer Advocate.com
List of Ingredients
1 bottle of stout (12 oz)
1 lb of sirlion steak tips (use fresh, marbled meat), chopped into large bite sized pieces
10 and 3/4 oz can of Campell's Cream of Mushroom soup, condensed
1 small white onion, diced
4-6 ozs brown button mushrooms, cut into even halves with the stems
8 ozs of sour creamKetchup
Gulden's Spicy Brown Mustard
Salt and pepper
A few tablespoons of olive oil
8-10 ozs of wide egg noodles
1-2 plum tomatoes, diced
3 tablespoons parsley, finely choppedRecipe
The best way to cook this is in a wok. Heat the wok to medium-high. Drop in the olive oil, then the steak and sear the meat so each piece is sealed and slightly brown -- do not over cook the meat (medium rare is the target).
Add the onion and mushrooms and a pinch of salt and pepper. Cook for 5 minutes, stirring as required.
Add the cream of mushroom soup and the stout, mixing well until everything is blended. Bring to a slight bubble, then reduce to a simmer.
Add the ketchup until the mix changes colour, then mix in plenty of mustard until you can taste the spice. Cook at a simmer (uncovered) for 15-20 mins, or until a thick-ish consistency is achieved -- it should not be too runny.
Turn off the heat, then fold in the sour cream.
Serve over wide egg noodles (cooked to near el dante) and garnish with diced plum tomatoes and sprinkle parsley where the tomatoes fell.
Serves 2-3.
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