Before we get into this post I just want to mention that we have a holiday ecookbook on Google Play! Which can be downloaded by clicking here, here or here. Or you can click on that ad to the right. It's a good way to support your favorite food bloggers!
This is our first post in a series entitled: Foods with Weird Names. Sure Beef Stroganoff seems like an outdated dish, but adding the Gorgonzola Gnocchis turns this into a new modern classic. This is a perfect example of taking something from the past and making it fit today's tastes. It's not as hard as people make it out to be.
Side note: I want to lick that steak.
- 1 lb. Top Sirloin Steak sliced into strips about 1/4" thick.
- 6 Mushrooms baby cremini--sliced
- 1/2 medium Red Onion minced
- 2 tablespoons Butter
- 1 clove Garlic minced
- 1/4 cup Wine (Pinot Noir)
- 3/4 cup Sour Cream
- 1 tablespoon Crushed Mustard Seeds
- Salt and Pepper to taste
- Chives finely chopped
- Melt the butter in a large skillet. Add the garlic and onions. Caramelize until caramel in color.
- Add the sliced mushrooms. Season with salt and pepper, sauté for about 3-5 minutes.
- Introduce the steak into the mix at this point. Sauté only until the steak turns slightly brown.
- Stir in the wine and sour cream. Bring to a boil then reduce to a low simmer. Stirring occasionally let the sauce thicken up before serving.
- 2 Potatoes boiled and mashed
- 1 tablespoon Butter
- 1 cup Flour (plus extra if needed)
- 2 Eggs
- 4 oz. Gorgonzola crumbled
- In a large bowl mix the mashed potatoes in with the butter and 1/4 cup of the flour.
- Mix in the eggs and the rest of flour.
- Sprinkle the gorgonzola into the mixture. Fold the cheese into the batter. Add more flour as needed. It should be the consistency of slightly tacky bread dough.
- Transfer the dough into a ziplock bag.
- Heat several cups of cold water to a boil in a saucepan over high heat.
- Cut the tip off the ziplock bag, that's right - just the tip. Squeeze over the boiling pan while cutting the dough into tootsie roll sized pieces.
- Boil until each gnocchi floats in the pan.
- Drain the water and serve with Beef Stroganoff on top. Garnish with chives.
Photos as always by Katy Weaver (you probably know that by now)