dinner

Deconstructed Beef Stroganoff


I was blown away by this dish during my first time working in Banff, Alberta when I decied to treat myself to a dinner at the iconic Maple Leaf restaurant on an incredibly snowy day. The chef uses bison and if you can find it do so by all means but cut the cooking time of the meat by half to keep it juicy.  What they plated was not my Mother's Stroganoff (sorry Mom, I love you but this blew my mind), but rather an incredibly modern take on a classic. I was blown away both with the presentation and in the falvour bursting from this dish. The fresh dill and diced batons of dill pickle lighten up this traditionally heavy recipe. Check this restaurant out and order this classic off the menu or make my riff on their recipe at home. Enjoy!


Make 6 Servings

Ingredients

  • 3 Skirt Steaks
  • 4 cups Fielding Estates Cab Syrah
  • 2 cup Sliced Wild Mushrooms
  • 1 Full Bag Broad Egg Noodles
  • 1 ½ cups Low Fat Sour Cream
  • 1 cup Beef Broth
  • ½ cup Fresh Garlic, minced
  • ½ cup Sweet Onion, diced
  • ¼ cup Chopped Dill
  • 3 Pads of Butter
  • ½ cup Garlic Dill Pickles, diced
  • ⅛ cup Worchester Sauce
  • 10 Dashes of Montreal Steak Spice
  • 3 Dashes of Aromatic Salt

Instructions

  1. The night before slice the beef into ½ inch strips and pour in wine, worchester, beef broth, Montreal steak spice into a glass bowl, cover and chill over night
  2. In a non stick pan, place two ladles of beef juice and add onion, garlic and mushrooms
  3. Saute on medium heat for 5 minutes
  4. Add beef using a slotted spoon
  5. Cook and stir for 10 minutes
  6. Add 2 more cups of marinade and cook on high heat and add salt
  7. Cook until the liquid is half way reduced
  8. Add in sour cream and dill and stir vigorously
  9. Reduce heat to low and allow to simmer
  10. Reduce by half and add more salt or pepper to taste
  11. Allow to simmer and cook egg noodles
  12. Strain noodles and replace into warm pot
  13. Add sauce to noodles and stir until well combined and keep warm
  14. Slice dill pickles into batons
  15. Portion noodles and beef and place pickles on top


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