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Wednesday, October 7, 2009

Cubed Steak Stroganoff

For this week’s Presto Pasta, I decided to make my version of Beef Stroganoff. It is a pretty easy dish, that has a little kick to it. I am always looking for ways to use the beef we have in the freezer. For tonight’s dinner, I chose cubed steak – why? Because I don’t want country fried steak and I have around 7 packages of cubed steak in the freezer.

Cubed Steak Stroganoff

1 lb. cube steak diced
2 tbsp olive oil plus two turns of the pan
1 ½ tbsp steak seasoning plus 1 ½ tsp
Flour for dredging
Salt and pepper to season the flour
Olive oil – 2 turns of the pan
3 cloves garlic, minced
1 whole shallot, minced
2 cups mushrooms, sliced
1 cup red wine
A scant 1 quart beef stock
1 cup sour cream
2 tbsp Dijon mustard
1/3 cup parsley, chopped
¾ cup shredded parmesan cheese

Marinate steak in a shallow dish with olive oil and 2 tbsp steak seasoning for 30 minutes. Dredge steak in flour and sauté in olive oil until browned. Remove from pan. While meat is cooking, cook noodles according to package directions. Sauté garlic, mushrooms, and onions until softened. Deglaze pan with red wine, let reduce by 1/3. Add beef stock, bring to a slow boil and reduce heat to a simmer. Add meat and noodles to pan. Stir to combine. Add Dijon, sour cream, and cheese. Combine. Top with parsley, stir and serve. Yummy!
This week's Presto Pasta roundup is being hosted by Joanna from Eats Well with Others. Check out the round up this weekend!


Joanne said...

Thanks so much for your submission! This looks like the perfect comfort food for winter.

The Food Hunter said...

This is a good one. Thanks for sharing.

Ruth Daniels said...

Thanks so much for sharing this one with Presto Pasta Nights....I'm seriously drooling here!

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