In my attempt to reduce the amount of meat we consume, I usually have a small, beautifully marbled steak safely tucked away in our freezer. Never large enough for grilled steak for 2, but enough for a dish like this. So, the other evening I decided to do something with the aforementioned piece of beef that had been residing in our freezer longer than any amount of common sense on my part would dictate! But then what to do with said tiny bit of steak?

I had been to the grocery store the day before and purchased about ¾ of a pound of cremini mushrooms, confident that I could find something wonderful to do with a paper bag full of fungi. And what better way to feature these beautiful baby portabellas than in a savory, saucy beef stroganoff. Then I got to thinking that the Au Jus I made for our French dip sandwiches the night before would make an excellent base for a stroganoff sauce. (I love it when a plan comes together!)

So, that’s how this recipe was conceived. Need, lucky purchase, and a beautiful au jus sauce that was easy to make, delicious, and contained all the right ingredients. The rest, as they say – is history. And yes, of course I already have a recipe for beef stroganoff on this site under the catchy title – Beef Stroganoff. But it’s a bit different. And now you too have 2 recipes for beef stroganoff from which to choose.

Well, that’s it for today. I’m feeling extremely lazy and all I really want to do is read my book. But Mr. C. isn’t feeling well. So, yesterday I made him chicken soup with dumplings, and today I threw together oatmeal cookies. (Mr. C. spoiled? Nah! Just well loved!) As I hope all of you are too.

Peace and love to all.

1 tsp. extra virgin olive oil

¼ c. chopped onion

1 garlic clove, finely minced  

2 T. dry red wine

1 T. Worcestershire sauce

¼ tsp. Kitchen Bouquet, or more to taste

freshly ground black pepper

2 c. water

1-2 T. Better Than Bouillon (Beef flavored)

4-5 oz. piece of lean beef steak, thinly sliced across the grain

1 T. cornstarch*  

unsalted butter (about half a stick)

3-4 c. thickly sliced cremini mushrooms (button mushrooms are great too)

2 T. all-purpose flour

¼ tsp. seasoned salt

1½ c. sour cream

2 c. thick egg noodles, cooked al dente

Heat the olive oil in a heavy covered saucepan. Add the onion and cook until soft. Add the garlic and cook for a minute or two more.

Deglaze the pan with the wine, then add the Worcestershire sauce, Kitchen Bouquet, and black pepper. Cook for another minute, stirring constantly.

Add water and beef base; bring to a light boil. Reduce heat and simmer covered for about 30 minutes. Sauce can be made ahead and refrigerated until needed.

While the sauce is simmering, coat the meat with cornstarch* and set aside. (The meat should sit for about 20 minutes.)

Melt 2 tablespoons of butter in a large fry pan. Add the mushrooms and sauté until they are nicely browned. Remove from pan and add another tablespoon of butter to the pan along with the meat. Fry the first side just until lightly browned. The top side should still be pink. Flip and fry the second side for only about 30 seconds. Remove from pan and add to the mushrooms.

(If all the butter is gone, add another tablespoon or so.)

Add the flour and seasoned salt; cook it for about 2 minutes. Then gradually whisk in the beef sauce making certain you get every last bit of the stuck on bits from frying the mushrooms and meat. Bring to a boil. Add the sour cream, and once again bring just to a boil. Add the cooked mushrooms, meat, and cooked noodles. Taste and adjust seasoning.

* Cornstarch protects the meat from touching the hot oil directly and locks the moisture inside, thus resulting in tender meat.