Wild Mushroom and Beef Stroganoff

Name: Wild Mushroom and Beef Stroganoff
Total time: 30 min
Yield: 4 serving(s)
Ingredients: Kosher salt; 2 c. coarse cornmeal or polenta (not instant); 4 tbsp. olive oil; 10 oz. mixed mushrooms (such as oyster, maitake, cremini, shiitake), sliced (about 4 cups); 2 onions, thinly sliced; 1 large shallot, thinly sliced; Pepper; 2 cloves garlic, finely chopped; 4 sprigs fresh thyme; 12 oz. sirloin steak, thinly sliced; 1/4 c. brandy; 1 c. low-sodium beef broth; 2 c. packed baby spinach leaves; Chopped parsley, grated lemon zest and sour cream, for serving

By Tiffani ThiessenPublished: Oct 9, 2018

REBECCA SANABRIA

We've been independently researching and testing products for over 120 years. If you buy through our links, we may earn a commission. Learn more about our review process.

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

570

Jump to recipe

Lean on creamy polenta and beef drizzled with brandy for the ultimate comfort dinner. This recipe is one of actress Tiffani Thiessen's many delicious creations from her best-selling cookbook, Pull Up a Chair: Recipes from My Family to Yours.

Advertisement - Continue Reading Below

Ingredients

For Polenta

Kosher salt
2 cups
coarse cornmeal or polenta (not instant)

For Stroganoff

4 Tbsp.
olive oil
10 oz.
mixed mushrooms (such as oyster, maitake, cremini, shiitake), sliced (about 4 cups)
2
onions, thinly sliced
1
large shallot, thinly sliced
Kosher salt
Pepper
2
cloves garlic, finely chopped
4
sprigs fresh thyme
12 oz.
sirloin steak, thinly sliced
1/4 cup
brandy
1 cup
low-sodium beef broth
2 cups
packed baby spinach leaves
Chopped parsley, grated lemon zest and sour cream, for serving

Directions

1. Step 1Make polenta: In medium saucepan, heat 41/2 cups water on medium. Add 1 teaspoon salt and bring to a boil. Whisk in cornmeal, reduce heat to medium-low and cook, stirring frequently to eliminate lumps and prevent burning, until polenta is thickened and cooked through, about 15 minutes.
2. Step 2Meanwhile, prepare stroganoff: Heat large skillet on medium-high. Add 2 tablespoons oil, then mushrooms, and cook, tossing occasionally, until golden brown and tender, 4 to 6 minutes; transfer to bowl.
3. Step 3Reduce temp to medium; add 1 tablespoon oil, then onions and shallot; season with 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in garlic and thyme and cook 1 min.; transfer to bowl with mushrooms.
4. Step 4Increase heat to medium-high and heat remaining tablespoon oil. Season sirloin with 1/2 teaspoon each salt and pepper and cook until browned, 1 to 2 minutes per side. Remove from heat and transfer to bowl with mushrooms and onions.
5. Step 5Add brandy, return skillet to heat and cook, scraping up any browned bits, then simmer 2 minutes. Add broth and bring to a simmer. Return beef and vegetables to skillet, then toss with spinach until just beginning to wilt, 1 to 2 minutes. Discard thyme and season with additional salt and pepper if desired.
6. Step 6Stir 1/4 cup water or broth into polenta to loosen, adding more if necessary. Spoon polenta onto plates and top with beef-and-vegetable mixture. Serve topped with parsley, lemon zest and sour cream if desired.