Adapted from a March 2010 Cook's Illustrated recipe and prepared for dinner on December 2, 2012.
Serves 6. Sirloin steak tips are also called flap meat.
Ingredients
1¼ pounds sirloin steak tips
2 teaspoons low-sodium soy sauce
1 pound white mushrooms
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
Black pepper
1 tablespoon vegetable oil
1 medium onion
Table salt
1 tablespoon tomato paste
4 teaspoons unbleached all-purpose flour
⅓ cup plus 1 tablespoon white wine
1½ cups beef broth
½ cup sour cream
Fresh parsley or dill
2 teaspoons low-sodium soy sauce
1 pound white mushrooms
2 teaspoons hot water
1 tablespoon dry mustard
1 teaspoon sugar
Black pepper
1 tablespoon vegetable oil
1 medium onion
Table salt
1 tablespoon tomato paste
4 teaspoons unbleached all-purpose flour
⅓ cup plus 1 tablespoon white wine
1½ cups beef broth
½ cup sour cream
Fresh parsley or dill
Instructions
- Trim the beef of excess fat and cut it, with the grain, into 4 equal pieces.
- Clean the mushrooms and cut them into quarters.
- Peel and finely chop the onion, you want to have about 1 cup of chopped onion.
- Chop the parsley or dill to make 1 tablespoon chopped herbs.
- Place the steak in a baking dish and poke each piece of steak with a fork 10 to 12 times.
- Rub both sides of the steak with soy sauce and refrigerate for 15-60 minutes.
- Place the mushrooms in a bowl, cover with plastic wrap, and microwave on high for 4-5 minutes. The mushroom volume should decrease by half and produce about ¼ cup liquid.
- Drain the mushrooms, discarding the liquid.
- Stir water, dry mustard, sugar, and ½ teaspoon freshly ground black pepper in a small bowl forming a smooth paste.
- Pat beef dry with paper towels and season with freshly ground black pepper.
- Heat oil in a 12-inch skillet (preferably not non-stick) over medium-high heat until just smoking then add the steak. Cook until browned on all sides to an internal temperature of 125°, 6-9 minutes.
- Remove steak from skillet to a large plate.
- Add mushrooms, onion, and ½ teaspoon salt to skillet and cook until vegetables start to brown, 6-8 minutes. Brown bits will form on the bottom of the pan.
- Add tomato paste and flour, cooking and stirring until the mushrooms and onions are evenly coated, 1 minute.
- Deglaze the pan with wine, beef broth, and mustard paste and bring to a simmer. Simmer until the sauce starts to thicken, 5 minutes.
- Slice steak pieces across the grain, ¼-inch thick.
- Add the meat and any juices to the sauce and cook until warmed through, 2 minutes.
- Remove pan from heat, cool until the bubbling stops, then stir in sour cream and 1 tablespoon white wine. Season to taste and garnish with parsley or dill.
- Serve over egg noodles.
Trim the meat and cut it with the grain into four pieces. Pierce these with a fork, rub all sides of the beef with soy sauce, and refrigerate. |
Quarter the mushrooms and microwave in a covered bowl. |
Make a paste from dry mustard, black pepper, sugar, and water. |
Prepare mise en place for the sauce ingredients including beef broth, chopped onion, white wine, mustard paste, flour, and tomato paste. |
Brown the meat in a skillet. |
In the same skillet, cook the onions and mushrooms. |
Add tomato paste and flour and mix to coat the vegetables. |
Deglaze the pan with wine, broth, and mustard paste then slice the meat and add it to the sauce. |
Reduce the sauce then finish it off heat with sour cream and herbs. |
No comments:
Post a Comment