I can’t remember the last time I heard about or even ate Beef Stroganoff. Sadly, the only version of stroganoff I’ve had is the boxed ones. You know, the ones where you add ground beef to a mystery powder and pour it over egg noddles. When I was a kid I thought that was good stuff! Now, I prefer fresh ingredients and quality foods.
Recently I moved to a small charming beach town in California called Ventura. The town reminds me of my hometown Austin, Tx., before it was taken over by zombies (I mean hipsters). The inspiration for this recipe was from a local Ventura guy. He was over for one of my Texas in Cali. BBQs where I love to smoke Tri-Tip! Costco has the best cuts too. I usually smoke a few at a time. My new local friend asked what I did with the leftovers…I make sandwiches and tacos usually. He said his dad makes beef stroganoff with their leftovers. The light bulb lit brightly in my head.
Stroganoff has Russian roots but has had many makeovers throughout the centuries. I used fettuccini noodles because I wanted it with noddles but something dense enough to hold up to strips of beef and the hearty sauce. Use whatever cut of beef you prefer or make it vegetarian and leave the beef out! Here’s my recipe for Beef Stroganoff…
- leftover smoked tri-tip cut into thin strips
- fettuccini noodles
- yellow onion, diced
- crimini mushrooms, thinly sliced
- shitake mushrooms, sliced
- 3 cups beef broth
- sour cream
- 2 tBs Dijon mustard
- fresh dill
- oil and 2 tBls of flour
*Heat a pot over high heat. Add 3 tBls of oil to pot and brown diced onion. Lower heat to medium high, add mushrooms to pot and season with salt and pepper. Add flour to pot and stir for about 5 minutes. Pour in beef broth stirring everything together and stir in Dijon mustard. Let sauce thicken then lower heat and simmer.
*Boil water for noodles and cook until al dente. Stir noodles often so they don’t stick. Test the noodles after 10 minutes, I grab one and bite it to check for doneness and to ensure to not over cook. Strain water out when done.
*Add 1 cup of sour cream to sauce pot and the strips of tri-tip. Stir until well combined. Add noodles and toss until noodles are well coated in sauce.
*Serve each plate with a dollop of sour cream and chopped fresh dill.