Name: Sliced Beef Stroganoff
Prep time: 24 min
Cook time: 30 min
Total time: 54 min
Ingredients: 1 1/4 pounds sirloin (about an inch thick or strip steak, trimmed of excess fat); 1 bunch watercress (cleaned); 1 ea crusty baguette; 5 tablespoons extra-virgin olive oil (EVOO, divided); 2 tablespoons butter; Salt and freshly ground black pepper; 1 cup flour; 1 small onion (peeled); 1 1/2 cups beef stock; 1/3 cup sour cream; 2 tablespoons freshly squeezed lemon juice (divided); 2 to 3 tablespoons fresh chopped dill; 2 teaspoons Dijon mustard; 1 tablespoon white wine or cider vinegar (eyeball it); 2 rounded spoonfuls of dill pickle relish; 3 to 4 radishes (sliced); 1 head green leaf lettuce or other lettuce of choice (chopped); Pickled onions (optional)

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Sliced Beef Stroganoff

Sliced Beef Stroganoff with Baguette and Beet Salad

Prep Time24

Cook Time30

Total Time54

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 295kcal

Cost: 23

Ingredients

1 1/4 pounds sirloin about an inch thick or strip steak, trimmed of excess fat
1 bunch watercress cleaned
1 ea crusty baguette
5 tablespoons extra-virgin olive oil EVOO, divided
2 tablespoons butter
Salt and freshly ground black pepper
1 cup flour
1 small onion peeled
1 1/2 cups beef stock
1/3 cup sour cream
2 tablespoons freshly squeezed lemon juice divided
2 to 3 tablespoons fresh chopped dill
2 teaspoons Dijon mustard
1 tablespoon white wine or cider vinegar eyeball it
2 rounded spoonfuls of dill pickle relish
3 to 4 radishes sliced
1 head green leaf lettuce or other lettuce of choice chopped
Pickled onions optional

Instructions

Slice the steak into very thin slices no thicker than 1/4 inch. Chop cress and reserve.
Cut baguette into 4 pieces and split but do not separate them so they open like a book.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO and butter. Pat sliced meat dry and season with salt and pepper. Coat the pieces in flour, shake off any excess then add to the hot pan. Grate the onion directly into the pan, cook 5-6 minutes, turning the meat occasionally.
Add stock to pan, bring up to a bubble and cook about a minute to thicken. Stir in sour cream, 1 tablespoon of lemon juice and dill. Season the sauce with pepper and remove from heat.
While meat cooks, combine the mustard, remaining tablespoon of lemon juice, vinegar and remaining 3 tablespoons EVOO in a salad bowl with a fork or whisk. Stir in relish, add radishes, lettuce and pickled onions to the bowl and toss salad to combine. Season with salt and pepper to taste.
To serve, pile meat into the baguette pieces and top with cress. Serve the salad alongside.
Salad - In pan add EVOO and sliced red beets
Sauce 2 Tbsp Mustard, 2 Tbsp Honey, 2 Tbsp Red Wine vinegar, EVOO 6Tbsp
Salt and Pepper add 3 or 4 cut radishes red cabbage ½ sliced into pan with beets, add pickle relish and scallions in end