TRI-TIP BEEF STROGANOFF WITH WILD MUSHROOMS ON SOURDOUGH TOASTS
Provided by Molly Stevens
Categories Beef Mushroom Low Cal Father's Day Dinner Party Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.
- Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
- Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.
- Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter.
- Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat.
- Divide beef mixture among toasts, then top each with mushroom mixture. Sprinkle with parsley and serve.
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SNOW CUTE
[email protected]I would highly recommend this recipe to anyone who loves beef stroganoff. It's a delicious and easy-to-make dish that's perfect for any occasion.
pabloz njuguna
[email protected]This dish is always a hit at my dinner parties. It's elegant and delicious, and it's sure to impress your guests.
Nelson Andala
[email protected]This is one of my favorite recipes for beef stroganoff. The sauce is so creamy and flavorful, and the beef is always tender and juicy.
Brandon S.
[email protected]I love the unique flavor of the tri-tip steak in this dish. It's a great change from the usual beef stroganoff recipes.
Prince Aleyx
[email protected]This is a great recipe for a quick and easy weeknight meal. The beef cooks quickly and the sauce is simple to make. I served it over egg noodles and it was a hit with my family.
Lamar Salami
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes. I would use less butter and cream in the sauce, and I would cook the beef for a shorter amount of time.
Ian Moore
[email protected]The dish was good, but not great. I think I would have liked it more if the sauce had been a bit thinner.
Clyde Wakefield
[email protected]I found the recipe to be a bit confusing. There were a lot of steps and it was hard to keep track of everything.
george azucinas
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the beef was a bit fatty.
Fahad Abbasi
[email protected]I would highly recommend this recipe to anyone who loves beef stroganoff. It's a delicious and easy-to-make dish that's perfect for any occasion.
Niloy Saha
[email protected]This is a great recipe for a special occasion dinner. It's elegant and flavorful, and it's sure to impress your guests.
Yemisi Babatunde
[email protected]The sourdough toasts are the perfect accompaniment to this dish. They're crispy and buttery, and they soak up the delicious sauce perfectly.
Fidzani Gaobone
[email protected]I love the addition of wild mushrooms to this recipe. They add a wonderful earthy flavor that really complements the beef and the sauce.
Smile Mohammad
[email protected]This was my first time making beef stroganoff and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making this again.
Md Sourv Hassen
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor of the tri-tip steak and the creamy sauce. I will definitely be making this again.
Odokonyero Byron
[email protected]This is one of my favorite recipes for beef stroganoff. The tri-tip steak is always tender and juicy, and the sauce is so flavorful. I love serving it over mashed potatoes or egg noodles.
Sagar Khane
[email protected]I followed the recipe exactly and it turned out perfectly. I used wild mushrooms from my local farmers market and they added a wonderful depth of flavor to the dish.
Cabdi raxmaan Siyaad
[email protected]This Tri-Tip Beef Stroganoff was absolutely delicious! The beef was tender and flavorful, the mushrooms were earthy and savory, and the sauce was creamy and rich. I served it over sourdough toasts and it was the perfect comfort food for a cold winter