Beef Stout Stroganoff
This recipe uses shio-koji and Oatmeal Stout to tenderize and flavor this Beef Stout Stroganoff. Mushrooms, sour cream, caramelized onions combine to make a delicious sauce to go over noodles or other starch.
| Servings | Prep Time |
| 4people | 15minute |
| Cook Time | Passive Time |
| 20minute | 24-72 hour |
|
|
Ingredients
Shio-Koji Stout Marinade for Beef Ingredients:
- 2tablespoon Oatmeal Stout,such as Anderson Valley Barney Flats Oatmeal Stout
- 1tablespoon Shio Kojimade from scratch, available at most Asian markets or online
- 1tablespoon salt, kosher
- 1tablespoon thymedried or double if using fresh
- 1teaspoon peppercorns, mixedfreshly cracked
- 1pound top sirloin,or hanger steak, cut into stir-fry strips
Vegetable and Sauce Ingredients:
- 3tablespoon olive oil
- 1each onion, yellow,large, peeled and sliced
- 1each shallotlarge, peeled and sliced
- 1pound mushrooms,such as maitake, crimini, Portobello, or shiitake, or a mixture of
- 1tablespoon miso, white
- 1teaspoon salt, kosher
- 1teaspoon soy sauce
- 10ounce Oatmeal Stout,such as Anderson Valley Barney Flats Oatmeal Stout
- 1cup sour cream | Mexican crème | crème fraîchefull fat
- 3tablespoon parsley, Italian leaf(and/or chives) washed, chopped plus more for garnish
Serving Ingredients:
- 1pound noodles | pastasuch as (wide egg | pappardelle, | ramen) or gnocchi
- or
- 2pound mash potatoes
- or
- 4cup pearl barleycooked
- parsley, Italian leaf(and/or chives) washed, chopped
Instructions
Shio-Koji Stout Marinade for Beef Directions:
- In a bowl, combine the Stout, shio-koji, salt, thyme, and cracked peppercorns. Slice the beef into 1 inch long strips, as uniformly as possible (helping them to cook at the same rate). Add the meat to the shio-koji and toss to fully coat the surface area of the protein.
- Place into a sealable container and marinate in the refrigerator for 24–72 hours, allowing the enzymes in the shio-koji to break down the proteins, resulting in increased umami and tenderness.
Vegetable and Sauce Directions:
- About two hours before serving, remove the marinated meat from the refrigerator, letting it warm to room temperature on the kitchen countertop. This will help the beef cook quicker and more evenly.
- Pick out your complementing starch. If it’s pasta, fill a large pot with water, salt to taste, and place over high heat.
- In a wide sauté pan or Dutch oven over medium heat, add 2 tablespoons of oil, tilting the pan to evenly coat the bottom. Add the sliced onion and lightly season it with some of the salt. Sauté the onion, stirring frequently until transparent, about 7 minutes. Add the shallot to the onion and sauté for another 7 minutes.
- Use this time to clean, de-stem, and slice the mushrooms. Add them to the pan, along with the remaining salt, continuing to cook the onions and shallots for another 6 – 7 minutes. The edges of the mushrooms should be brown. This slower cooking technique will evaporate moisture, concentrating the flavors and caramelizing the sugars in the vegetables to lend extra depth to the sauce. Add the miso, breaking it up with a spatula. Cook for another minute.
- Increase the heat to high and pour in the soy sauce. Stir well to coat all the ingredients while reducing to a glaze, then deglaze the pan with the Oatmeal Stout. Then, using a spatula, scrape all the fond from the pan, dissolving it into the sauce. Reduce the Stout by half, cooking for 4 – 5 minutes. If you aren’t serving the sauce right away, turn the heat off to avoid overcooking the meat.
- Move all the ingredients to one side of the pan. Add the remaining oil and then the meat and marinade to the open space in the pan. Let it cook for 2 minutes, caramelizing. Carefully stir the onions to prevent them from burning.
- Stir the steak and allow it to brown on its other side for 2 – 4 additional minutes, searing the outside. Start cooking the starch or have it ready at this point.
- Increase the heat to high and pour in the soy sauce.
- Stir well to coat all the ingredients while reducing to a glaze, then deglaze the pan with the Oatmeal Stout. Then, using a spatula, scrape all the fond from the pan, dissolving it into the sauce. Reduce the Stout by half, cooking for 4 – 5 minutes. If you aren’t serving the sauce right away, turn the heat off to avoid overcooking the meat.
To Serve:
- With the heat off, add the sour cream | Mexican crème | crème fraîche to the Stout reduction. Cooking the sour cream can cause the sauce to break or curdle. Check the consistency of the sauce—it should be thick, but not too thick. If needed, thin the sauce with a tablespoon of sour cream | Mexican crème | crème fraîche or Stout. Stir in 2 tablespoons of chopped parsley (or chives) and a few cracks of fresh peppercorns. Add salt to taste.
- If using pasta, toss the noodles in a few tablespoons of butter and the remaining tablespoon of parsley. Place a healthy portion onto each plate, then ladle the rich stroganoff sauce over the starch.
- Garnish with a few sprigs of parsley or chopped chives and serve right away.
Recipe Notes
More Koji Recipes Here:
Beef Stout Stroganoff