Hearty beef and mushroom stroganoff is perfect dinner for the colder months.
For the polenta:
4 cups water
11⁄4 teaspoons Kosher salt
1 cup instant polenta
For the stroganoff:
2 yellow Spanish onions, thinly sliced
1 large shallot, thinly sliced
1 tablespoon garlic, minced
2 to 3 thyme sprigs
4 tablespoons olive oil
4 cups wild mushroom mix
12 oz beef sirloin, thinly sliced
1⁄4 cup brandy
1 cup beef stock
2 handfuls baby spinach, stems trimmed
sour cream, for serving, garnishing
parsley, chopped, for garnishing
lemon zest, for garnishing
- For the polenta—in a medium saucepan, bring water to a boil with salt.
- Whisk in polenta and reduce the heat to medium low.
- Continue to stir so there are no lumps and polenta starts to thicken, about 7 minutes, stirring so the bottom does not burn.
- Scrape down the sides of the pan.
- Remove from heat.
- For the Stroganoff, add enough olive oil to coat the bottom of a large skillet.
- Sauté onions and shallots for about 4 minutes over medium heat.
- Add garlic and thyme and cook until lightly golden around the edges.
- Season with salt and pepper.
- Add mushrooms and cook about 5 minutes until caramelized.
- Transfer the contents of the pan to a bowl, remove thyme sprigs, and set aside.
- Sprinkle beef with salt and pepper.
- Return the pan to the stove and add 2 remaining tablespoons of olive oil and the beef.
- Sauté until browned on 1 side, flip, and brown on the remaining side, 1–2 minutes per side.
- Remove the meat to the bowl with vegetables.
- Add the brandy and deglaze the pan, scraping up any brown bits that are stuck to the bottom.
- Add the stock and let simmer.
- Add the spinach leaves until wilted and then return the vegetable and meat mixture to the pan and heat through.
- Add salt and pepper, if needed.
- Top polenta with meat and mushroom mixture.
- Garnish with sour cream, parsley, and lemon zest.
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