Beef Stroganov with Rice Pilaf
The aroma is great! The flavor is fantastic! Friends and relatives will be so impressed when you announce what’s for dinner (or they might do a good job of pretending to be, after a stout aperitif or two).
This one only takes about 45 minutes total.
Serves 2 very hungry people
Ingredients for Stroganov:
200 g (about 8 ounces) beef tenderloin
1 medium yellow onion, thinly sliced
6 large button mushrooms, peeled and sliced
3 Tbsp unsalted butter
1 Tbsp vegetable oil
1/2 cup cream
pinch paprika
pinch salt
pinch white pepper
Ingredients for Rice Pilaf:
1 cup rice (medium grain; instant rice won’t work, you lazy cur)
1 + 1/2 cup hot tap water
1/2 yellow onion, minced
2 Tbsp unsalted butter
1 bouquet garni (1 bay leaf, 3 parsley stems, 2 pieces thyme wrapped in leek, tied up with string)
pinch salt
pinch white pepper
Heat oven to 400F.
Cut tenderloin into strips approx. 1/4″ wide.
Thinly slice full onion. Finely mince other 1/2 onion (set aside this half for use in Rice Pilaf).
Peel mushrooms and slice; set aside.
Start Rice Pilaf: Melt 2 Tbsp butter in medium pan (ovenproof, don’t use nonstick or plastic-handled pan). Add 1/2 onion (finely minced) and cook about 3 minutes, until softened a bit.
Add rice and blend. Cook another 3 minutes or so, until rice is covered and begins to look “pearlized” (you’ll know it when you see it).
Add bouquet-garni, and 1 + 1/2 cups very hot tap water (don’t stir). Sprinkle in a pinch of salt and pinch of white pepper (still don’t stir).
Bring just to boil, then cover pan with lid (or tightly seal with tin foil) and bake in oven at 400F 10-12 minutes.
When rice is done, take from oven and leave covered until ready to serve. Once you’re serving, remove bouquet garni and gently stir in 2 Tbsp butter. Check seasoning; add more salt/pepper if you need it.
Tenderloin: Heat large skillet over medium-to-medium-high heat. Add 3 Tbsp unsalted butter + 1 Tbsp vegetable oil and heat well. (The vegetable oil keeps the butter from scorching/overheating as quickly, since vegetable oil has a higher smoking point than unclarified butter. This will be on the test.)
Season meat slices with salt and white pepper. Add seasoned meat to skillet along with pinch of paprika. Coat meat evenly and cook about 2 minutes (be careful not to overcook).
Remove meat but keep butter and oil in skillet. Add thinly sliced onions and cook about 3 minutes.
Add sliced mushrooms and pinch of salt and white pepper. Cook about 2 minutes. If you have more than just a bit of extra oil and butter in the pan after mushrooms have cooked, spoon out any extra oil/butter.
Add 1/2 cup cream and heat through. Add meat you’ve already cooked, and check seasoning.
When ready to serve, spoon Rice Pilaf onto plates and include Stroganov alongside.