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    Notes - March 4, 2014

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Chapel Hill Bush Vine Grenache, Azahara Chardonnay Pinot Noir, Katnook Estate Cabernet Sauvignon and Cayran Dentelles de Camille.

    Have a listen!


    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Classic Beef Stroganoff

    This classic Stroganoff recipe features thin slices of sautéed beef with mushrooms and onions in a sour cream sauce, all served over buttery egg noodles. It's a rich yet homey meal that comes together quickly enough to make even on a weeknight.

    more about:

    •    kosher salt
    •    beef top round roast
    •    black peppercorns
    •    canola oil
    •    butter
    •    white button mushrooms
    •    onions
    •    all-purpose flour
    •    beef broth
    •    sour cream
    •    egg noodles
    •    chives
    •    Kosher salt
    •    1-1/2 lb. beef top round or shell steak, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces
    •    Freshly ground black pepper
    •    2 Tbs. canola oil
    •    3 Tbs. unsalted butter
    •    10 oz. white button mushrooms, cut into 1/4-inch-thick slices (4 cups)
    •    1 cup finely chopped yellow onion (about half a medium onion)
    •    1 Tbs. all-purpose flour
    •    1 cup lower-salt beef broth
    •    1 cup full-fat sour cream, at room temperature
    •    1 12-oz. package wide egg noodles
    •    1 Tbs. thinly sliced fresh chives


    Use reduced-fat sour cream at your own risk; it will likely curdle.

    Bring a large pot of well-salted water to a boil over high heat.

    Season the beef with 1 tsp. salt and 3/4 tsp. pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until very hot. Add half of the beef and cook, stirring often, until the meat is just browned, about 1 minute; do not overcook. Transfer to a plate and repeat with 2 tsp. of the oil and the remaining beef.

    Remove the skillet from the heat. Add 1 Tbs. of the butter and the remaining 2 tsp. oil to the skillet and stir until the butter melts. Put the skillet over medium heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes. Add the onions and cook, stirring occasionally, until the liquid has evaporated and the onions are beginning to soften, about 3 minutes more.

    Sprinkle the mushroom mixture with the flour and stir for 15 seconds. Stir in the broth and bring to a simmer, scraping up any browned bits in the skillet with a wooden spoon. Add the sour cream and whisk until the sauce is smooth. Add the beef and any juices from the plate to the skillet. Cook, stirring often, until the sauce is barely simmering. Season to taste with salt and pepper.

    Meanwhile, cook the noodles according to the package directions in the boiling water until barely tender. Drain and return to the pot. Off the heat, add the remaining 2 Tbs. butter and stir to melt. Season to taste with salt and pepper.

    Serve the beef Stroganoff over the noodles, sprinkled with the chives.

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