Stout Beef Stroganoff

My mother-in-law called Friday morning to see if we had any stout beer. My husband brings home all different kinds of beer, mostly IPA's but occasionally some stout beer. She had found a recipe for beef stroganoff in the newspaper that called for 3/4 cup of stout beer. It's not inexpensive and she didn't want a 6-pack of stout beer that she wouldn't use or drink. Well, my husband said that he would buy a 6-pack so that he would have 5 beers and she would have one for the recipe. However, she also had a book that she wanted to show to him so she stopped and bought the 6-pack and brought it and the book over to our house.
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Yesterday afternoon we called to see how the recipe turned out and my mother-in-law said it was very good. My husband decided that since we had the stout beer he would make the stroganoff for dinner. The store didn't have any sirloin steak so he substituted some good quality stew beef and it turned out very good. The sauce is wonderful on the egg noodles but next time we will make it with sirloin steak strips as the stew beef was a bit on the tough side. He also roasted brussels sprouts with garlic for a side dish. We have them a lot as they are delicious when they are roasted - crisp on the outside and soft in the inside, plus we love garlic!

Stout Beef Stroganoff

Adapted from recipe in the Let’s Eat Section of the St. Louis Post-Dispatch 2010-01-13

The flavor of stout adds depth to beef stroganoff

Salt

½ pound egg noodles

About 3 tablespoons canola oil, divided

1 pound sirloin steak, cut into strips 2 inches long and ¼ inch thick

Ground black pepper

1 large onion, chopped

1 pound white button or baby bella mushrooms, sliced

¾ cup (½ bottle) stout beer (Guinness)

2 tablespoons Dijon mustard

½ cup sour cream, at room temperature

1. Bring a large pot of salted water to a boil. Cook noodles until they are al dente. Drain and set aside.

2. Meanwhile, set a large skillet over medium-high heat and film the bottom with canola oil. Sprinkle steak with salt and pepper to taste. Sear the meat in batches, making sure not to crowd the pan. Transfer browned meat to a plate.

3. Lower the heat to medium and add another teaspoon of oil to the pan, if necessary. Cook onions with a pinch of salt until they become translucent and start to brown, about 5 minutes. Add mushrooms and cook until they have release all of their juices and turned golden brown, about 5 minutes. Return the heat to medium-high to evaporate the juices.

4. Pour in the beer, scraping the bottom of the pan to release the browned bits. Return the meat to the pan. Reduce the heat to medium and let the stroganoff simmer until the sauce is slightly reduced and the meat is cooked through.

5. Stir in mustard and sour cream. Taste to adjust seasonings. Serve over egg noodles.

Per serving: 630 calories; 27g fat; 10g saturated fat; 155mg cholesterol; 42g protein; 52g carbohydrate; 6g sugar; 2g fiber; 260mg sodium; 80mg calcium.