April 3, 2012 Dinner – Beef Stroganoff and Asparagus

April 3, 2012 Dinner – Beef Stroganoff and Asparagus

Tonight I decided to use up some of the extra mushrooms we had in the crisper that were starting to darken at the edges.  Suzette had bought a box at Costco and we had about one-half of another box already in the crisper.  I used the recipe in the “Joy of Cooking” at page 401 or 402 for “Beef Stroganoff”. 

I cut a 1 lb. rib eye steak into strips and chopped up about 3 Tbsp. of yellow onion and about sliced ¾ lb. of baby portabella mushrooms.  Then I sautéed the onion in a large skillet and added the meat and then removed the meat from the skillet and added 2 Tbsp. of butter and sautéed the mushrooms for several minutes until they became soft and then added about ¼ cup of white wine (Buena Vista 1986 Gewürztraminer, which was a little on the sherry side of wine, not crisp and fruity, more like a overly mature sherry, but not oxidized) Not great but drinkable.  Then 1 tsp. of Basil and ½ tsp of fresh ground nutmeg and 1 cup of sour cream that Suzette had fetched from the market when we discovered that our sour cream had been thrown out when it went bad a few weeks ago.  

Then I added back the meat and heated the combination without letting it boil and then served it over pasta with steamed asparagus.

We boiled a cup of thin long twists of Casarecce pasta (Costco organic Garofalo pasta from Italy) until soft and drained it and added the Beef Stroganoff.  I drank the over the hill Buena Vista 1986 Gewürztraminer and Suzette drank a beer.  We wanted a hearty dinner for a cool night.  It had snowed much of the day and it seemed like winter again, so a fire and a hearty winter dinner were definitely welcome.

Bon Appétit