Beef & Mushroom Stroganoff Over Creamy Polenta by Tiffani Thiessen

 

Serves 4-6

1. For the polenta—in a medium saucepan, bring water to a boil with salt.
2. Whisk in polenta and reduce the heat to medium low.
3. Continue to stir so there are no lumps and polenta starts to thicken, about 7 minutes, stirring so the bottom does not burn.
4. Scrape down the sides of the pan.
5. Remove from heat.
6. For the Stroganoff, add enough olive oil to coat the bottom of a large skillet.
7. Sauté onions and shallots for about 4 minutes over medium heat.
8. Add garlic and thyme and cook until lightly golden around the edges.
9. Season with salt and pepper.
10. Add mushrooms and cook about 5 minutes until caramelized.
11. Transfer the contents of the pan to a bowl, remove thyme sprigs, and set aside.
12. Sprinkle beef with salt and pepper.
13. Return the pan to the stove and add 2 remaining tablespoons of olive oil and the beef.
14. Sauté until browned on 1 side, flip, and brown on the remaining side, 1–2 minutes per side.
15. Remove the meat to the bowl with vegetables.
16. Add the brandy and deglaze the pan, scraping up any brown bits that are stuck to the bottom.
17. Add the stock and let simmer.
18. Add the spinach leaves until wilted and then return the vegetable and meat mixture to the pan and heat through.
19. Add salt and pepper, if needed.
20. Top polenta with meat and mushroom mixture.
21. Garnish with sour cream, parsley, and lemon zest.

TIP:

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