Monday, February 8, 2010

Recipe: Buffalo Stroganoff (gluten free)

The quickest way to ruin an otherwise outstanding stroganoff is to end up with tough or dried out meat.  To avoid sub-par stroganoff, use a tender cut of meat like prime rib, ribeye, tenderloin, or top sirloin. For truly sensational buffalo (or beef) stroganoff, you'll want to season, roast, and cool your cut of meat prior to beginning the stroganoff. 

For this recipe, I had leftover roasted buffalo prime rib from the night before, which I sliced and added to the stroganoff a few minutes before serving.  This kept the meat tender and intensely flavorful, since it had been thoroughly infused with my roasting crust.  As a bonus, the meat was a beautiful shade of medium-rare pink at serving time. I'm quite sure General Pavel would have approved.

The only ingredient I didn't have for this meal was sour cream—which is the most common way of getting that oh-so-essential tang into your stroganoff.  I did have buttermilk, and surmised that by making my white sauce with buttermilk I could achieve the proper tang.  It worked out great... but you could easily use regular milk plus sour cream as well.

I served this over gluten free penne noodles, but you can serve over just about any pasta you like.  When boiling your pasta, the water should be well-salted (it should taste like a somewhat too-salty soup).

  • 2 cups gluten free white sauce made with buttermilk OR 1 cup gluten free white sauce plus 1 cup sour cream
  • 1 pound mushrooms, sliced
  • 3-4 tablespoons butter
  • 1 pound roasted buffalo prime rib
  • 3 cloves crushed fresh garlic
  • 1/2 cup chopped onion
  • 1/4 cup red wine
  • 1/4 cup soy sauce or tamari
  • 1 teaspoon dijon mustard
  • salt
  • pepper
  • chopped fresh parsley (optional)
This recipe begins with pre-roasted and already cooled beef or buffalo. 

To begin sauteing the mushrooms, heat a large cast iron skillet on medium heat.  While the skillet is warming, cut mushrooms into (roughly) 1/4 inch slices.  Once the pan is warm toss in the butter to melt it, and add the mushrooms.  Saute gently for 5 minutes, and then add the onion.  Continue sauteing the mushrooms until they are soft and have given up most of their moisture (perhaps 15-20 minutes total).  Add more butter (if need be) to keep the skillet moist, and turn the heat down if the mushrooms begin to brown.

While the mushrooms and onions are sauteing, make your white sauce according to my gluten free basic white sauce recipe (you can also just use wheat flour to make the white sauce if it isn't a concern).  For the white sauce, use buttermilk in place of regular milk. 

When the mushrooms are finished sauteing, clear a place in the middle of the skillet (and again, add more butter if the pan is a little dry), and add the crushed garlic.  Cook the garlic for 30-60 seconds, scraping the pan if necessary (with a wooden spatula) to avoid browning or sticking.

Add the white sauce to the skillet (and sour cream if using it) to stop the garlic from cooking.  Add the red wine, soy sauce (or tamari), and dijon mustard.

Mix everything around to combine, and taste the stroganoff for seasoning.  You will very likely need to add salt and black pepper.  Remember, you'll be serving this over pasta, so the stroganoff itself should literally burst with flavor.

Once the pasta is ready and plated, and all other side dishes are cooked and on the table, add the sliced meat to the hot stroganoff.  Mix around for 2-3 minutes until the meat is hot—but still pink. Taste it to make sure you don't have any cold spots, and to make any final seasoning adjustments.

Serve immediately over the pasta, and garnish with a little chopped fresh parsley for good measure.

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