Stroganoff is a classic dish. I don’t think I have ever followed a recipe for it the way I was supposed to. Some things require recipes. Baking for example is science. You can’t mess with chemistry and have it work out the same every time. Sauces are different. You can play with the seasonings, adjust the thickener or the cook time and it’s all good. So, as usual my “recipe” is more of a set of guidelines to follow.
Buffalo Stroganoff with Morels
- Cube a buffalo sirloin steak (8-10 oz.) and place the chunks in a non-reactive dish. Cover the steak chunks with plain yogurt (about a cup and a half, but enough to cover all the pieces) Allow the meat to tenderize for 4-6 hours.
- Heat a cup of stock (I used homemade chicken, but beef would probably be better.) Add 8-10 dried morel mushrooms to the stock and allow to soak while meat tenderizes.
- Sautee a small, diced onion and 2-3 cloves of minced garlic in hot oil.
- Add sirloin to skillet (reserve yogurt) and sautee until browned. Add salt and pepper to taste and about a teaspoon of minced fresh rosemary.
- Roughly chop morels and add them to the pan (reserve stock).
- Sautee until heated through and add enough flour to thoroughly coat meat and mushrooms. (Probably about a half cup.)
- Turn heat to high and add stock reserved from mushrooms stirring continuously to avoid clumping.
- Reduce heat and add reserved yogurt.
- Add a cup of heavy cream and simmer until thickened. Add another half cup or so of yogurt to tang up the sauce.
- Serve over hot egg noodles or homemade pasta. I served ours on homemade rosemary garlic pasta.