Spring Time Beef Stroganoff
This is a delightful early spring dish I like to serve outdoors on a Sunday afternoon; it’s perfect for dining al fresco and picnicking just as the weather is beginning to warm up.
I often pair the dish with a Pinot Noir or sparkling water.
A local loaf of French bread and a butter crunch lettuce salad are great ways to complete this meal.
- 16 Ounces grass-fed sirloin steak, cut in cubes
- Herbs de Provence, to taste
- Sea salt, to taste
- 1 shallot
- Hen of the woods mushrooms
- 1/4 Cup water
- 1/4 Cup beef stock
- 1 Teaspoon flour
- 1/2 stick butter
- 1 Pound egg noodles
Begin by seasoning your steak with Herbs de Provence and a dash of sea salt.
This can be done the night before.
Prep your shallot by peeling and dicing it and then setting it aside. Place your hen of the woods mushrooms into a small pot with ¼ cup of water, ¼ cup beef stock, 1 teaspoon of flour, and a ½ stick of butter over a medium heat.
Add water as needed. Next add a dash of sea salt to a pot of water to being cooking your egg noodles. Boil your noodles for 6-10 minutes depending on taste. Simultaneously begin to pan-sear your steak cubes, cooking on both sides for 4 minutes (this time is for medium well) and then transferring to side dish to rest.
Now, add your shallots to pan where your steak was just searing. Cook you shallots until they begin to caramelize. Once caramelized add them to your mushroom pot where they should remain on a medium heat, stirring occasionally. Remove your egg noodles and place them on a serving dish. Add your seared steak cubes over the eggs noodles. Last, gently pour your mushrooms from the pot along with the deliciously developed sauce over the steak and eggs noodles. Ready to serve.