They went to his house for dinner with Georges fiancé.
She made beef stroganoff and Mark said that it was already done when they got there and that it smelled funny but he ate it because he didn't want to be rude.
They sent some home for me and Sebastian and I was like oh yum! Stroganoff!
I opened the container and nearly fell over.
It smelled like a frigging brewery.
Now, I have made stroganoff with wine, my recipe is in the extended entry, it should never smell like a whole bottle of booze.
I think she just got a little pour happy with the wine.
None of us can eat it. We all smelled it and are like shit dude, how did you manage to get through dinner?
He says he drank tons of water...lol
Poor kid.
INGREDIENTS:
12 ounces wide egg noodles
1 pound boned beef sirloin, fat trimmed
3 tablespoons olive oil
3/4 cup finely chopped onion
1 1/2 teaspoons pressed or minced garlic
3/4 pound fresh shiitake or mixed mushrooms, cleaned and thinly sliced
3/4 cup Pinot Noir or other dry red wine
3 tablespoons cognac
2 tablespoons prepared oyster sauce
1 1/2 cups whipping cream
1 1/2 teaspoons cornstarch
6 tablespoons sour cream
Salt and pepper
2 tablespoons chopped parsley (optional)
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DIRECTIONS:
In a 5- to 6-quart pan over high heat, bring 3 to 4 quarts water to a boil. Add noodles, return to a boil, and cook, stirring occasionally, until barely tender to bite, 5 to 7 minutes. Drain and pour into a large serving bowl.
Meanwhile, rinse beef and pat dry. Cut meat across the grain into 1/8-inch-thick slices.
Pour 1 tablespoon olive oil into a 12-inch frying pan or 14-inch wok over medium-high heat; when hot, add beef and stir until browned on the edges but still pink in the center (cut to test), 2 to 3 minutes. Pour into another bowl.
Add remaining 2 tablespoons olive oil to pan; when hot, add onion and garlic and stir until onion is limp, 3 to 5 minutes. Add mushrooms and stir often until beginning to brown, 3 to 5 minutes.
Add wine, cognac, and oyster sauce to mushroom mixture. Bring to a boil over high heat, then reduce heat and simmer to blend flavors, about 5 minutes.
Add cream and bring to a simmer. In a small bowl, mix cornstarch with 1 tablespoon cold water until smooth. Add to mushroom mixture and stir until it boils and thickens, about 2 minutes.
Add sour cream and beef with any accumulated juices to pan and stir just until heated through, about 1 minute. Add salt and pepper to taste.
Pour the beef Stroganoff over hot noodles. Sprinkle with parsley if desired.
