Grateful Grits

This exquisite recipe has been a treasured gem in my culinary repertoire, handed down from my father’s cherished cookbook. I can still vividly recall the first time he prepared this dish for me. The flavors, the textures, everything about it was a revelation. When my father takes the reins in the kitchen, he transforms meal preparation into a magnificent spectacle, yet he makes it all seem so effortlessly elegant. It wasn’t until I began experimenting in the kitchen myself that I truly grasped the art of culinary finesse, where grandeur and simplicity are harmoniously intertwined.

Now, let’s delve into the selection of the perfect steak for this culinary masterpiece. My father’s preferred choice was an opulent beef tenderloin. While the tenderness and flavor of beef tenderloin are unparalleled, it’s worth noting that this steak will soon be enveloped in a sumptuous wine cream sauce, allowing only glimpses of its natural flavor to shine through. Consequently, I tend to opt for sirloin – an affordable, lean cut, ideal for this dish. Whatever cut you choose, ensure it’s lean, and season it simply with a pinch of salt and lemon pepper. Grill it to a perfect medium-rare and grant it a moment to rest, preserving its succulence. Once it has rested, cut into bite size pieces.

But no stroganoff is complete without the earthy presence of mushrooms. Over the years, I’ve developed a particular fondness for baby bella mushrooms, reminiscent of the traditional button variety but with an extra layer of flavor complexity. Slice an eight-ounce package of these mushrooms and sauté them in a generous pat of butter. It’s vital to use a larger pan than you think you need, as mushrooms require ample space to caramelize to a rich, golden hue. Once the mushrooms have released their savory juices and achieved that perfect color, introduce your sliced green onions. These onions require only a few minutes to cook, so add them towards the end to retain their delightful crunch. As a final touch, a splash of sherry elevates the flavors of the mushrooms, which are then set aside, ready to join the sauce.

While the steak sizzles away, it’s time to craft the pièce de résistance – the sauce. In a trusty Dutch oven or a deep saucepan, pour in 1/3 cup of vermouth and 1 cup of beef broth, allowing them to meld and reach a rolling boil. Gradually reduce this liquid down to a concentrated 1/3 cup. During this time, in a separate small bowl, create a paste by whisking together two tablespoons of heavy cream and two teaspoons of cornstarch. Once the liquid has reduced as planned, incorporate this creamy cornstarch paste, along with a full cup of heavy cream, fresh black pepper, sherry, and burgundy wine. This sauce is more of an art than an exact science, where the precise measurements matter less than your taste preferences. Adjust it until you are utterly content with the flavor. Then, introduce your perfectly grilled steak, the sautéed mushrooms, and those vibrant green onions into the mix.

When it comes to serving, my personal choice is linguine pasta. Linguine’s flat, wide shape embraces the sauce with unparalleled grace. A little culinary tip I’ve gathered over the years: as you portion the pasta onto the plates, sprinkle a dash of grated Parmesan cheese over the pasta, creating a velvety bridge for the sauce to cling to. Every forkful will thus be a symphony of flavors. I sincerely hope you savor every bite of this creation; it’s a culinary adventure worth embarking on. Bon appétit!

Beef Stroganoff

Ingredients

2 lbs. of Sirloin Steak

Lemon Pepper

Salt

8 ounces of sliced mushrooms

Green Onions, sliced

1 cup of Beef Broth

1/3 cup of Vermouth

2 tsp. Cornstarch

2 Tbsp. Heavy Cream

1 cup of Heavy Cream

Freshly Ground Black Pepper

Sherry Wine

Burgendy Wine

1 package of Linguine Pasta

Grated Parmesan Cheese (Just enough to top the pasta)

Directions

1. Season steak with lemon pepper and salt and grill to medium rare. Allow the meat to rest. When sauce is ready, cut into bite size pieces.
2. Saute mushrooms. When they are done, add green onions. Then add a splash of sherry wine.
3. In a Dutch oven, add beef broth and vermouth. Allow it to simmer until it reduces to 1/3 of a cup.
4. Mix the cornstarch with 2 Tbsp. of heavy cream into a paste. Put the paste into the Dutch oven and add a cup of heavy cream.
5. Add the mushrooms and green onions, black pepper, sherry and burgundy wine. Tasting this every step of the way.
6. Once the sauce is to your liking add the steak. Cook for an additional five to ten minutes.
7. Portion linguine pasta onto plates and grate parmesan cheese and then top with stroganoff. Enjoy!