I published a recipe for one pan beef stroganoff in my book that I freely admit I stole from the TV show "America's Test Kitchen." I love beef stroganoff and have made the dish several times since I published it, experimenting a bit each time with two objectives: 1) Shorten the cooking time, and 2) Improve the taste. I think I have succeeded in the following recipe. Since these days I cook primarily for two, that is the dimension of this recipe. It can easily be scaled up.
to shorten the cooking time I switched to tri-tip which cooks faster than other relatively inexpensive cuts of beef and used Manischevitz "Wide Noodles" which cook in 7-8 minutes as opposed to 10-12 minutes for most types of broad noodles. As a result, I reduced the cooking time by about 20 minutes. Now you can make the entire dish in 35 minutes not including prep time.
With a green salad, this meal works out to about $4/person, an inexpensive meal fit for a gourmet.
10 Oz Tri-tip steak
Salt and pepper
1 Tbs Garlic-infused EVOO
1 Small onion, finely chopped
6 Oz Mushrooms, any type, thickly sliced
2 Tbs Flour
2 Cups Chicken or veal stock
1/4 Cup Cognac or dry sherry
Thyme sprigs or 1/2 Tsp Dried thyme
1 Tbs Worcestershire sauce
1/2 Cup Sour cream at room temperature
Juice of 1 lemon
2 Tbs Chopped parsley
Pound the steak to a uniform 3/4" thickness. Slice it cross grain into 1/4" thick pieces. Partially freezing the meat will make it easy to slice thin. Sprinkle the meat on both sides with salt and pepper. In a large skillet over high heat, sauté the meat in the garlic-infused oil about 30 secionds per side, working in two batches if necessary. Reserve the meat.
Add the onion and mushrooms, sprinkle with salt and cook 8 minutes, stirring often. Add the flour and stir to coat the vegetables evenly. Add the thyme, stock, cognac or sherry and Worcestershire sauce. Bring to a boil, add the meat, cover and simmer 15 minutes.
Uncover the pot and add the noodles. Cook 8 minutes, covered, at a low boil. REemove the thyje sprigs and correct the seasoning. Off-heat, stir in the sour cream and lemon juice. Sprinkle with chopped parsley and serve it right in the skillet.