Skirt Steak Stroganoff

Name: Skirt Steak Stroganoff
Yield: 2 portions
Ingredients: 2 tablespoons minced peeled shallots; 2 fresh shiitake mushrooms, stems discarded, sliced ¼ inch thick; Salt and freshly ground black pepper, to taste; 2 tablespoons unsalted butter; 2 pieces skirt steak (6 ounces each); Salt and freshly ground black pepper, to taste; 1 teaspoon Worcestershire sauce; ¼ cup crème fraîche; 2 teaspoons tomato purée; ¼ cup homemade beef stock or canned broth; ¼ cup homemade beef stock or canned broth

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Shiitake mushrooms and crème fraîche créate a very special sauce for these sautéed beef strips. A tasty dish when served on buttered noodles.

Ingredients

2 pieces skirt steak (6 ounces each)
Salt and freshly ground black pepper, to taste
2

Main course
Gluten-free

Method

Season the steaks lightly with salt and pepper.
Melt 1 tablespoon of the butter in a medium-size heavy skillet, and sauté the steaks until browned on the outside and pink and juicy on the inside, 2 to 3 minutes per side, depending on thickness. Transfer the steaks to a plate and keep warm.
Pour off the fat from the skillet. Add the remaining 1 tablesp