Beef Stroganoff Using Lower Cost Flank Steak

Serving Size : 4
Ingredients

for prepare Beef Stroganoff Using Lower Cost Flank Steak

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	pounds	flank steak
2	tablespoons	Madeira
salt and pepper beef stroganoff using lower cost flank steak
6		rashers thick-sliced bacon - cut into large dice
1/2	pound	mushrooms - cleaned and sliced
1	squeeze	lemon juice
1/2	cup	onion - finely minced
1	clove	garlic - finely minced
1/4	cup	dry white vermouth
1 1/2	cups	sour cream
1/4	cup	parsley - finely chopped

Trim away and discard any fat from the flank steak. Cut the meat lengthwise into strips about 2-inches wide, then cut each strip diagonally against the grain into slices 1/4-inch thick. Place the slices in a small bowl, add the Madeira, salt, and pepper, and mix. In a heavy 10- or 12-inch skillet sautй the bacon over medium heat until brown and crisp; remove and reserve. To the remaining fat add the mushrooms, sprinkle with a little lemon juice, salt, and pepper and brown quickly over heat (about 3 minutes); remove with a slotted spoon and reserve. Set the skillet over high heat and add the flank steak with its liquid and sautй in the hot fat very quickly. This will take only 4 or 5 minutes. Remove to a hot platter and keep warm. To the fat remaining add the onion and garlic and cook for about 5 minutes over medium heat. Add the vermouth, turn up the heat and reduce the liquid briefly. Add the sour cream, mushrooms, and bacon bits; reduce heat and simmer long enough to heat all ingredients through. Taste for seasoning, pour over meat slices, garnish with parsley and plenty of freshly grated pepper, and serve over rice or buttered noodles. Traditionally, this dish is made with expensive tenderloin. Instead, here flank steak is briefly marinated and cut on the bias AGAINST the grain and quickly cooked. It works just fine. Old Chinese trick.

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