Beef Stroganoff – with Tri Tip and Red Wine

Friday on the way home from work, I bought a couple tri-tips from Costco.  It’s a nice cut of meat, usually tender and nicely marbled.  I don’t think you can get them in the East.

The meat made an awesome stroganoff!  I know, some people will say it is wasteful to put a nice cut of meat in a stew-like dish, but my theory is – good stuff in – good stuff out! (Opposite of “garbage-in-garbage-out”)

Here’s the recipe:

2 pounds Tri-Tip

10 medium baby portabellas – sliced (that’s all I had, but more shrooms would be great!)

1 and 1/2 medium onions – sliced

Cut the meat against grain in very thin slices – paper thin.

Put meat slices in a bowl and add generous amounts of garlic powder, black pepper and Jane’s Crazy Mixed Up Salt.  Mix thoroughly – using yours hand to almost knead the meat like you are kneading dough works best.

Add about 3-4 TBS of Worchester Sauce and knead it into the meat.

Heat some olive oil in a pan and when heated to med-high meat, add the sliced meat.

Cook for a few minutes and when the sliced meat has started to brown, deglaze with about 1 cup red wine.

Add sliced onions and shrooms, and more garlic powder and pepper and a little more Jane’s Crazy Mixed Up Salt.

Cover and cook on med-low for about 1/2 hour, or until the onions look cooked.

Mix in 2 cups of sour cream and let simmer about 20 minutes more.

Delish!


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