Beef Stroganoff

Instructions

1. Put the Porcinis in the cup of water and heat to about boiling then turn off and let them hydrate for 30 mins.
2. Heat a good-sized fry pan, you are going to make everything in this pan so have that in mind when you heat it up, and put the sliced mushrooms in it. You are removing the water and browning them so put a slight sprinkle of salt over them to draw out the moisture. When they look a bit brown and shriveled remove them to a bowl for now.
3. Fry the onions in the Oil, you are caramelizing them so take your time so the sweetness can come out,
4. Add the garlic when the onions are to your liking. When it is fragrant, about 30 seconds, go to the next step.
5. Add the meat and the mushrooms to the pan and warm them a little. Let them all become one with each other, but don’t let them become too chummy!
6. Pour in the stock and simmer.
7. With a slotted spoon, or skimmer, remove the hydrated Porcinis and chop them up some and add them to the Pan. DON’T throw away the liquid gold that is the water you hydrated the mushrooms in. Add it to the pan as well BUT, don’t add the last tablespoon or so. That last bit will have any dirt or grit that was in the mushrooms. Believe me if you forget and dump it in – you will never do it again.
8. Now sit back and watch it reduce the liquid on a simmer. I usually find about 30 mins does it for me.
9. You can serve this over Pasta or whatever you like.
10. Don’t forget to put the cheese on it! Serve and enjoy.

• Servings : 4
• Course : Course, Main
• Recipe Type : Beef, Dinner
• Ingredient : Beef, Garlic, Mushrooms, Olive Oil, Protein, Spices