ridge ranch cattle company - grass fed beef

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Beef Stroganoff Ingredients 2 pounds beef top sirloin trimmed of fat and cut into 1/4 inch slices across grain 1 pound button mushrooms 1/4 pound unsalted butter 1 tablespoon vegetable oil 1 cup chopped shallots 1/2 cup dry white wine 1 tablespoon tomato paste 1 tablespoon flour 1/2 teaspoon Worcestershire sauce 1/2 cup sour cream Sea salt Black pepper ground 1/4 cup chopped parsley Directions Place 4 tablespoons of butter and 1 tablespoon of vegetable into a large skillet or Dutch oven. Heat over medium heat until foam subsides. Salt and pepper the sliced beef. Add half of the sliced beef and sauté until meat is lightly browned on both sides. Move sautéed beef to holding plate and sauté remaining beef until browned on both sides. Add remaining butter to pan and sauté shallots until transparent. Add mushrooms and sauté until soft and slightly browned. Stir in tomato paste, white wine, and Worcestershire sauce. Sprinkle the flour over the mushroom and shallots and mix thoroughly. Stir in the sour cream 1 tablespoon at a time then add the reserved beef with any accumulated juices and mix thoroughly. Adjust taste with salt and pepper. Cover and simmer for 3 to 5 minutes until beef is heated through. Serve over egg noodles with parsley sprinkled on top. Ridge Ranch Cattle Company P.O. Box 1569 – Longmont, Colorado 80502 – 303-570-0095 – www.ridgeranchbeef.com

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Page 1: Ridge Ranch Cattle Company - Grass Fed Beef

Beef StroganoffIngredients2 pounds beef top sirloin trimmed of fat and cut into 1/4 inch slices across grain1 pound button mushrooms1/4 pound unsalted butter1 tablespoon vegetable oil1 cup chopped shallots1/2 cup dry white wine1 tablespoon tomato paste1 tablespoon flour1/2 teaspoon Worcestershire sauce1/2 cup sour creamSea saltBlack pepper ground1/4 cup chopped parsley

DirectionsPlace 4 tablespoons of butter and 1 tablespoon of vegetable into a large skillet or Dutch oven. Heat over medium heat until foam subsides. Salt and pepper the sliced beef. Add half of the sliced beef and sauté until meat is lightly browned on both sides. Move sautéed beef to holding plate and sauté remaining beef until browned on both sides. Add remaining butter to pan and sauté shallots until transparent. Add mushrooms and sauté until soft and slightly browned. Stir in tomato paste, white wine, and Worcestershire sauce. Sprinkle the flour over the mushroom and shallots and mix thoroughly. Stir in the sour cream 1 tablespoon at a time then add the reserved beef with any accumulated juices and mix thoroughly. Adjust taste with salt and pepper. Cover and simmer for 3 to 5 minutes until beef is heated through.Serve over egg noodles with parsley sprinkled on top.

Ridge Ranch Cattle Company

P.O. Box 1569 – Longmont, Colorado 80502 – 303-570-0095 – www.ridgeranchbeef.com