Monday, October 19, 2015

French Onion Beef Stroganoff

After Germany we spent one night in Zurich, Switzerland.  We took a double decker bus to get there and during the drive I caught a glimpse of the Swiss Alps, they were breathtaking.  When we arrived in Switzerland we were so tired because we had to be up by 4:30 am to catch our bus, but we still managed to adventure around town.  We grabbed some wine and snacks and took off.  We came upon an arboretum that just happened to be on the Zurichsee and there we sat and took in the view (pictured below).  We eventually headed back to our place and decided to go out for dinner.  We found this little Vietnamese spot  and of course I had to get some pho (pictured below) and it was delicious.  Switzerland was a very clean city and the people definitely kept to themselves but all around it was still a fun experience.  Let's talk food, I adapted this recipe last week and instead of using noodles I replaced them with broccoli and it turned out great. Also again you can see my obsession with French Onion anything continues to strengthen.  Enjoy!

Serves 5

The Ingredients
¼ cup unsalted butter
3 medium onions, sliced thin
2 cloves garlic, chopped
1 sprig thyme
6 oz mushrooms, sliced
1 tablespoon olive oil
1.5 lbs round steak, cut into chunks
Kosher salt and black pepper
All-purpose flour
¼ cup red wine
1½ cups beef broth
½ tablespoon Worcestershire sauce
3 cups broccoli, chopped and steamed
⅔ cup sour cream or plain yogurt
4 slices of Swiss cheese

The Process
1.  Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat. Add the onions, garlic, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes.

2.  Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the thyme and remove the onions and mushrooms to a bowl.

3.  Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions.

4.  Deglaze the pan with the red wine. Add in 1½ cups beef broth and ½ tablespoon Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes.

5.  Remove the beef mixture from the heat and add in the ⅔ cup of sour cream, stirring well. Mix in the steamed broccoli.

6.  Top with Swiss cheese. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts.

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