Sunday Dinner: Beef Stroganoff with Roasted Mushrooms & Meyer Lemons
by Aimee
I think my Monday may have gotten the upper hand, had it not been for my Sunday dinner leftovers.
Soft egg noodles, bits of buttery beef in gravy, roasted mushrooms and slivers of Meyer lemon to cut the richness. I ate them from a bowl with a kid’s fork, standing in my kitchen looking out at the bare trees brushing a blue sky. It was a moment of quiet; a reset in a day that was rowdy, hectic and loud.
The beef stroganoff had graced our table for Sunday dinner, our main meal of the day, and everyone had murmured their approval between bites. Fortunately, I had the big camera handy before we ate, and through its lens, this dish is now conveyed to you. I think you’re going to like it.
Beef Stroganoff with Roasted Mushrooms & Meyer Lemons is a new twist on an old classic. I’ve been adding Meyer lemons to everything: gin & tonic, Caesar salad dressing, salt, sugar, and French toast. I couldn’t stop thinking about them paired with beef and mushrooms, and so this experiment was launched.
The delicate and sweet lemons are sliced thinly and roasted in a very hot oven with the mushrooms. They caramelize a little, soften up nicely and absolutely make the dish with their bright pop of flavour.
I also swapped in Greek yogourt for the traditional cream, which lightens the dish and complements the lemons nicely.
20-Minute Meal
Since this dish is partially prepped in advance (beef sliced, mushrooms chopped, parsley washed) it could be a great week-night option. The egg noodles cook up in a snap or they could be cooked ahead of time and stirred right into the sauce just before serving.
I set a timer when I prepared the stroganoff for our Sunday dinner, and was able to have the dish ready in twenty minutes. It helped to have all the ingredients measured and ready to go.
The result? A big bowl of comfort for cold winter day. And those leftovers? Mmmm, they made my Monday.
| Beef Stroganoff with Roasted Mushrooms & Meyer Lemons | Print |
- 1 1/2 lbs beef sirloin steak
- 6 green onions, white part only
- 3 Tablespoons olive oil, divided
- 2 teaspoons Worcestershire sauce
- Freshly ground black pepper
- 1 large Meyer lemon, divided
- 1 lb button mushrooms, slicked thickly
- 2 Tablespoons flour
- 1 Tablespoon bourbon
- 1 1/4 cups brown stock (beef broth)
- 2 teaspoons salt
- 3 Tablespoons Greek yogourt
- 2 Tablespoons chopped Italian parsley
- 450 grams egg noodles, fresh or dried
- Marinate the Beef: Cut beef into large cubes, then slice each cube into THIN slivers, making sure you are cutting against the grain. Thinly slice the white ends of the green onion.
- In an airtight container, whisk together 2 Tablespoons of olive oil, Worcestershire sauce and 1/2 teaspoon fresh black pepper. Juice half a Meyer lemon and add it to the marinade.
- Gently mix in the sliced beef and the onions into the marinade. Toss to coat, then cover and refrigerate for several hours or overnight.
- Make the Stroganoff: Preheat the oven to 400F. Bring a large pot or salted water to a boil.
- Slice half a Meyer lemon in 1/4-inch segments (peel on) and remove any seeds. Combine with the sliced mushrooms on a large sheet pan. Drizzle over 1 Tablespoon olive oil and sprinkle with a little sea salt. Place in the oven and roast for 15 minutes, tuning once.
- Meanwhile, heat a large (12-inch) cast iron skillet over high heat and have remaining ingredients at the ready. Sear the beef in three batches, adding it to the very hot pan, and sauteing it quickly, 1-2 minutes. Once it is light brown, transfer the beef to a plate, repeating until all the beef is seared.
- Return the beef to the pan and sprinkle with flour. Stir to coat liberally. Pour in the brown stock and the bourbon and mix well. Cover with a lid and bring the stroganoff to a simmer.
- Simmer beef gently over medium heat for 12 minutes, stirring occasionally. In the meantime, cook your egg noodles according to the package directions.
- Assemble the Dish: Turn off the heat under the beef and stir in the salt and the yogourt. Stir well and taste. Add salt and pepper to season. Fold in the roasted mushrooms and lemon to the stroganoff.
- Place hot egg noodles into a large serving dish. Top with beef stroganoff and garnish with chopped parsley. Serve at once.
My upcoming book has an entire chapter dedicated to Sunday Dinner. I think it’s my favourite one!
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