Classic Beef Stroganoff recipes call for using only the finest cuts of beef, preferably filet of beef. In these high-inflationary days, such cuts have become prohibitively expensive for many of us. Thus, my Budget Beef Stroganoff. For an uncertain history of the dish, click here.
I’ve found that by taking certain precautions, you can substitute flank steak for filet of beef and still attain very fine results. Most flank steaks are fairly reasonably priced, and one steak weighs in at about two pounds. Flank steak is nicely marbled so it remains juicy. The first step is to trim any excess fat from the steak. Then cut the steak across the grain into about 3/8-inch slices.
Slice the steak across the grain.
Dry the slices on paper towels so that they will brown better. Lightly oil a baking sheet (to prevent the slices of sticking to it), and spread the slices on the sheet.
Freeze the slices on a baking sheet.
Then freeze the slices for about one-half hour. Although this freezing is an optional step, it allows you to brown the slices nicely while retaining a juicy, pink interior. If you prefer well-done and tougher meat, you can omit this step.
While the steak is freezing, slice a pound of mushrooms and mince some shallots. Heat 2 tablespoons each of butter and olive oil in a large pan until very hot. When the butter foam subsides, sauté the mushrooms, stirring frequently. You should do this in batches because crowding the pan will create too much liquid and prevent the mushrooms from browning nicely.
Sauté the mushrooms.
When the mushrooms are nearly browned and any liquid has evaporated, add the minced shallots, cooking for just a minute or so. Scrape the mushrooms into a bowl, and season with salt and pepper.
Cook the shallots for a minute.
Remove the steak slices from the freezer. In the same pan, heat another 2 tablespoons each of butter and olive oil. When very hot add the steak slices (again in batches so they brown better). Sauté quickly on one side. You want the meat to just brown. Over cooking will toughen it and dry it out.
Brown the slices on one side.
Then flip and brown the other side.
Quickly brown the other side.
Remove the pan fro the heat and sprinkle the browned slices with paprika, turning them to coat thoroughly. Lightly salt, and remove the slices to a large plate.
Return the pan to the stove over high heat. Add Madeira or sherry, cognac, lemon juice, and beef stock. Boil the liquids scraping up any browned steak bits from the bottom of the pan. Some recipes use Dijon mustard, which I have eliminated. If you wish, you could substitute 1 tablespoon for the lemon juice.
Add all the liquids to the pan.
Continue boiling until the liquids are reduced to an almost syrupy consistency. Without the reduction, the sauce will be thin and watery.
Reduce the liquids until syrupy.
Turn of the heat, and whisk in the sour cream until well blended.
Blend in the sour cream.
Turn the heat back on to very low. If the heat is too high, the sour cream will curdle. Stir the steak slices and the mushroom into the sauce, just to coat thoroughly and rewarm. Taste for salt and pepper.
Add the steak and mushrooms.
Coat the steak and mushrooms with the sauce.
Serve Budget Beef Stroganoff at once over buttered egg noodles or rice.
Serve over noodles.
