American Wagyu Steak Cut Stroganoff
BY: Sarah Kelly
- 1 package (1 lb.) SRF Steak Cuts Buy Now
- ½ cup flour
- Salt & pepper
- 2 tablespoons beef tallow or blended oil, divided
- 2 ½ cups raw mixed mushrooms, cut according to size
- ¼ cup small shallot, diced
- 2 teaspoons garlic, chopped fine
- ¼ cup sherry wine
- 1.5 cups beef stock
- 1 tablespoon fresh thyme, chopped
- ½ cup crème fraiche
- ¼ cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 8 ounce dried egg base pasta
- 3 tablespoons butter
- ½ cup parsley, chopped
Heat a large sauté pan. Add 1 tablespoon beef tallow. On high heat sear mushrooms. About 5 to 8 minutes. Spoon out of pan and reserve mushrooms.
Reheat same pan, add another tablespoon beef tallow. Open Steak Cuts and season with salt and pepper. Place flour on a plate and coat seasoned bits with flour. Shake off excess flour. Sear in pan on all sides for a nice crust.
Add the shallots and garlic. Sweat. Add in the cooked mushrooms. Deglaze with sherry wine. Add the beef stock and bring to a simmer. Turn down heat and simmer until liquid reduces in half.
Add the heavy cream, Worcestershire, Dijon, pinch of salt. Let simmer on low for 2 minutes until slightly thickened. With heat on low, fold in the crème fraiche. Turn off heat. Be sure not to overheat the sauce once the cream and crème fraiche are in the mix- this will cause your sauce to break and become greasy.
While sauce is cooking make the pasta according to package directions.
In a large bowl place the butter and add a pinch of salt on the bottom. Scoop out pasta from water with a slotted spoon or tongs. Add to the butter bowl. Toss and fold in chopped parsley.
To serve, plate pasta in a nest on the bottom of dish, ladle sauce and meat on top.