Sirloin Stroganoff

Thursday, July 29, 2010

Rustic presentation, hearty textures, satisfying flavors. This dish takes me to a Tuscan countryside in a sturdy, earthen kitchen with the smells and sights of home and good friends. The caramelization on the apples adds sweetness to the savory steak and potatoes. The salt and pepper is a simple seasoning that brings out the richness of the meat. Mike felt that the sauce drowned out some of the more subtle flavors in the meal so he choose not to add it; but I loved the sauce. This dish doesn't make good left-overs

Serves: 4 servings
Start-to-Finish: 55 minutes
Recipe By: Unknown-the creator of this recipe was not listed on the recipe card


4 large red potatoes, cut into wedges
1 onion, chopped
3 cloves garlic, minced
2 TBSP butter
1 lb. boneless beef sirloin steak, thinly sliced
4 tart apples, cut into wedges and cored (I used Jazz apples)
1 cup apple cider (you can substitute apple juice)
1 (8-oz) carton sour cream
1/4 tsp salt
1/4 tsp black pepper

1. Melt butter in large skillet.
2. Add potatoes, onion, and garlic to hot butter, cook over medium hight heat for 8 minutes.
3. Stir in beef sirloin.
4. Cook and stir another 3 minutes or until meat reaches desired doneness.
5. Remove meat and potato mixture from skillet, cover and set aside.
6. In the same skillet cook apples, cut-side down in pan drippings until browned. (Turn up the heat a little to get a nice brown sear)
7. Stir in apple cider.
8. Bring to boil.
9. Reduce heat and simmer uncovered for 15 minutes until boiled down.
10. Remove apples from skillet with a slotted spoon and add them to meat and potatoes dish.
11. Remove skillet from heat and allow sauce to cool (Don't jump the gun on this step; if the sauce isn't cooled enough your sour cream will curdle).
12. Once cooled, whisk in sour cream, salt, and pepper until smooth.
13. Serve sauce over steak, potatoes, and apples.