One of the jewels in the Russian culinary scene has to be Beef Strogonoff. In this version of Beef Stogonoff in Roasted Portobello Mushrooms boasts the tenderest of beef, mushrooms and caramelized onions in a rich beef sauce touched with sour cream. If you have followed my blog, you know that Beef Strogonoff in any form is one of my favorites. See Beef Strogonoff Soup.
We used to serve this at the take out shop and it was always a hit. Instead of sautéing the mushrooms and adding it to the beef and onions, I roasted large portobello mushrooms and used them for the serving containers. We used 5 to 6 inch portobellos, removed the gills and rubbed them with oil. To see the technique for de-gilling the portobellos, see Portobello Mushrooms de-gilling. After they were roasted, the beef mixture was piled on, then topped with a spoon of sour cream. All the ingredients of this classic dish, just in another order.
I suggest serving it with the Red Pepper and Lemon Risotto and the BLT Salad with Mayfair Dressing for a truly memorable dinner. The risotto can be made the day ahead and reheated, the Mayfair dressing should be done the day ahead to allow the flavors to meld. The Beef Strogonoff in Roasted Portobellos is quick to make with little prep time. This is a menu made for a dinner party.
2 pounds beef tenderloin
6- 5” to 6” Portobello mushrooms
Oil as needed
1 medium onion
1/3 cup vegetable oil
4 tablespoons butter (1/2 stick)
1/4 cup flour
1 1/4 cup beef broth
1/4 cup brandy
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup sour cream, divided
1 tablespoon flour
Slice beef tenderloin into strips about 1/2”x2”. Set aside.
Preheat oven to 350 degrees. Remove the stems and gills from the mushrooms being sure to keep the sides in tact. See Portobello Mushrooms de-gilling.
Slice onion into half moons. Heat 2 tablespoons oil until very hot and add the onions, separated. Lower heat and sauté on medium heat, turning often until golden brown and caramelized. You may need to lower the heat as they take on more color. Remove from the pan and set aside.
but leave medium to medium rare. Remove from the pan and set aside. You may need to sear the meat in batches; if you do, use the additional oil left. Be sure to reserve the juices with the meat after searing. Wipe out the pan.
Whisk the flour into the butter and cook for several minutes.
Add the broth, brandy and juices reserved from the sautéed meat. Cook, stirring constantly, until the sauce comes to a boil and thickens. Continue to cook for several minutes.
Yield: 6 servings
To make ahead: Do not roast the portobello mushrooms until you are serving. Cool the onions and beef. Wrap them separately. Do not put the sour cream in the sauce; cover it directly with film and store everything in the refrigerator.
Just prior to serving, remove the gills from the mushrooms, oil and roast as above. Reheat the sauce by placing it in a double boiler; stirring often. Add the onions and tenderloin. Do not overheat as you do not want to completely cook the tenderloin. When the strogonoff is heated, add 1/3 cup sour cream mixed with 1 tablespoon flour. Divide the mixture among the mushrooms, dollop with sour cream and serve.
Red Pepper Lemon Risotto - see Easy Shrimp and Lemon Risotto for how to photos with ingredients below.
4 tablespoons butter
1 medium red pepper, diced (1 1/3 to 1 1/2 cup)
1 large shallot, finely diced (about 1/3 cup)
1 cup Arborio rice
4 cups chicken stock
1/2 cup dry white wine, such as Chardonnay
1/4 cup water
1 teaspoon salt
1/2 to 3/4 teaspoon white pepper
1/2 cup sharp asiago or parmesan, grated
Grated zest of 1/2 large lemon
Preheat the oven to 350 degrees.
Heat half the butter in a dutch oven or oven proof pan. Saute it while cutting the shallot into a fine dice. Add the shallot and rice cooking for about 5 minutes to lightly brown the rice. Add the stock, wine, water, salt and pepper. Bring to a boil.
Cover and place in the oven for 20 to 25 minutes. When you remove the rice, it will still have a lot of liquid that has not been absorbed. That is how it should be. Keep the top on and let it sit for 10 to 15 minutes. It will be very creamy and the perfect consistency. Stir in the asiago and lemon zest. Add more stock if the rice has absorbed too much of the liquid.
Yields: 6 side servings
Make Ahead Notes: Make as directed, cool and refrigerate, covered. This can be done several days ahead. When ready to use, add 1 cup of stock and reheat over a low fire. If still too thick, add more stock or water.