Our weekly series continues with a classic Beef Stroganoff. This recipe get a little kick and some ease. By using the can of mushroom soup, the cooking and prep time drop considerably. Adding the coffee and the chili flakes creates a whole new level of flavors we hope you will enjoy. I mean it, you better like this!!!!
- 1-1/2 pounds beef top sirloin steak, cut into 1/2-inch wide strips
- 2 tablespoons vegetable oil, divided
- 8 oz. white mushrooms, sliced
- 1 cup chopped onion
- 1 cup dry red wine
- 1 tablespoons corn starch
- 1 cup whole milk
- 2 teaspoons jarred minced roasted garlic
- 1 (10-3/4 oz.) can condensed cream of mushroom soup, undiluted
- 1/3 cup Village Coffee Roastery Papua New Guinea*
- 1/4 teaspoon pepper
- ¼ teaspoon red chili flakes (optional)
- 1 (12 oz.) package medium egg noodles
- 1/2 cup sour cream
- 2 tablespoons butter
- 3 tablespoons chopped flat leaf parsley, divided
DIRECTIONS:
- BROWN beef in 1 tablespoon oil in large skillet over medium-high heat until browned on all sides. Remove meat and juices from skillet. Saute mushrooms, onion and garlic in same skillet with remaining oil. Beef juices to pan.
- Increase heat to high and add the red wine to deglaze – let reduce until almost all the liquid has evaporated. Mix corn starch and milk with a whisk until well blended and add mixture to pan. While whisking, add soup, coffee, pepper and chili flakes. Bring to boil; reduce to a simmer and return meat to pan. Cover; cook 20 minutes, stirring occasionally or until meat is tender.
- COOK noodles in salted water according to package directions;drain. Blend sour cream into meat mixture cooking until warmed through. Toss noodles with butter and 2 tablespoons parsley. Serve stroganoff over parslied noodles. Garnish with remaining parsley.
*Papua New Guinea
Papua New Guinea is a lighter bodied coffee with delicate notes, depth, complexity, and brightness. The range of flavors and subtleties of this cup give it a sophisticated character
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