This week on Tonia's Kitchen we celebrate the April edition of Every Day With Rachael Ray Magazine, and feature some of the recipes in this particular month's edition. Joining Tonia is Every Day' Food Features Editor Gabriella Gershonon. Today, Gabriella introduces us to Chef Katie Lee and her Beef Stroganoff. She told Tonia the main difference between Katie's recipe and classic Stroganoff is that Katie uses a heartier, more flavorful cut of beef. It turns out rich, and in Gabriella's words, "gravylicious!"LISTEN TO THE PODCAST
Katie Lee's Beef Stroganoff
ingredients
- 1/4 teaspoon garlic
powder
- 2 pounds chuck
roast, cut into 1-inch cubes
- 1/3 cup plus
3 tbsp. flour
- 2 tablespoons canola
oil
- 1 large
yellow onion, sliced
- 1/4 cup cognac
or dry sherry
- 3 cups low-sodium
beef stock
- 1/2 tablespoon butter
- 1
8 ounce package cremini mushrooms, sliced
- 1/2 cup sour
cream
- 1 pound freshly
cooked egg noodles, buttered and seasoned
- 3 tablespoons chopped
fresh chives
directions
- In a
large bowl, mix the garlic powder with 1 1/2 tsp. salt and 1/4 tsp.
pepper. Pat the beef dry with paper towels and toss to coat in the garlic
powder mixture. Add 1/3 cup flour and toss again.
- In a
Dutch oven, heat the oil over medium- high. Working in batches,
add the beef in a single layer, spacing 1/2 inch apart, and cook, turning,
until browned on all sides, about 5 minutes per batch. Transfer to a
plate. Reduce the heat to medium and add the onion. Cook, stirring often,
until the onion starts to soften, about 2 minutes. Add the cognac and
cook, scraping up any browned bits on the bottom of the pot, about 1
minute. Return the meat to the pot and add the stock. Bring to a simmer
and reduce the heat to low. Cover and simmer, stirring occasionally, until
the beef is almost tender, about 1 1/2 hours.
- Transfer
1 cup stock from the pot to a small bowl. Add the remaining 3 tbsp. flour
and whisk until smooth. Add the mixture back to the pot.
- In a
large skillet, melt the butter over medium heat. Add the mushrooms and
cook, stirring often, until golden brown, 5 to 7 minutes. Add the
mushrooms to the beef mixture. Simmer until the meat is tender, about 30
minutes longer.
- Stir
in the sour cream; season. Place the egg noodles in a serving dish; top
with the beef mixture. Garnish with the chives.
