Rustic Red Wine Beef Stroganoff with Creamy Polenta

Name: Rustic Red Wine Beef Stroganoff with Creamy Polenta
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Cuisine: International
Ingredients: kg Beef Sirloin Steak; g Cremini Mushrooms; medium Yellow Onion; cloves Garlic Cloves; ml Beef Broth; ml Dry Red Wine; ml Sour Cream; g Dijon Mustard; g Unsalted Butter; ml Olive Oil; g All-Purpose Flour; g Salt; g Black Pepper; g Fresh Parsley; g Instant Polenta; ml Water or Milk (for polenta); g Parmesan Cheese, grated

"A hearty and comforting take on the classic Beef Stroganoff, featuring intensely seared beef strips, caramelized mushrooms and onions, and a rich, savory red wine and sour cream sauce, served atop creamy Parmesan polenta. This variant offers a deeper flavor profile and a unique side dish."

Ingredients

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2 Servings

Beef Sirloin Steak
1.1 lbs
Cremini Mushrooms
7.1 oz
Yellow Onion
1 medium
Garlic Cloves
2 cloves
Beef Broth
1.0 cups
Dry Red Wine
4.0 tbsp
Sour Cream
8.0 tbsp
Dijon Mustard
0.5 oz
Unsalted Butter
1.1 oz
Olive Oil
1.0 tbsp
All-Purpose Flour
0.5 oz
Salt
0.2 oz
Black Pepper
0.1 oz
Fresh Parsley
0.5 oz
Instant Polenta
3.5 oz
Water or Milk (for polenta)
2.1 cups
Parmesan Cheese, grated
1.8 oz

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All Steps

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Step 1 of 7

Prepare beef: Slice sirloin against the grain into 1.25 cm (1/2-inch) thick strips. Pat dry thoroughly with paper towels and season generously with salt and pepper.

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1
Prepare beef: Slice sirloin against the grain into 1.25 cm (1/2-inch) thick strips. Pat dry thoroughly with paper towels and season generously with salt and pepper.
2
Sear beef: Heat olive oil in a large skillet or Dutch oven over high heat until shimmering. Add beef in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 2-3 minutes per batch. Do not overcrowd the pan. Remove beef from skillet and set aside.
3
Sauté aromatics: Reduce heat to medium. Add butter to the skillet. Add sliced onions and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. Add sliced mushrooms and cook until browned and their liquid has evaporated, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
4
Deglaze and build sauce: Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Pour in red wine (if using) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook until the wine has mostly evaporated. Stir in beef broth and bring to a simmer, cooking until the sauce slightly thickens, about 3-5 minutes.
5
Finish stroganoff: Reduce heat to low. Stir in Dijon mustard and sour cream until smooth and heated through. Do not boil after adding sour cream, as it can curdle. Return the seared beef strips and any accumulated juices to the skillet. Stir to combine and heat through for 1-2 minutes. Taste and adjust seasoning as needed.
6
Prepare polenta: While the stroganoff simmers, prepare the instant polenta according to package directions using water or milk, aiming for a creamy consistency. Stir in grated Parmesan cheese at the end until melted and smooth.
7
Serve: Ladle the rustic beef stroganoff over generous portions of creamy Parmesan polenta. Garnish with fresh chopped parsley.