Categories: Main Dishes
Ingredients
- Polenta:
- Kosher salt
- 1 cup instant polenta
- Stroganoff:
- 4 tablespoons olive oil
- 2 Spanish onions, thinly sliced
- 1 large shallot, thinly sliced
- 2 to 3 thyme sprigs
- 1 tablespoon minced garlic
- Kosher salt and freshly ground black pepper
- 4 cups wild mushroom mix
- 12 ounces beef sirloin, thinly sliced
- 1/4 cup brandy
- 1 cup beef stock
- Sour cream, for garnish
- Chopped fresh parsley, for garnish
- Lemon zest, for garnish
Directions
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For the polenta: In a medium saucepan, bring 4 cups water to a boil with 1 1/4 teaspoons salt.
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Whisk in the polenta.
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Reduce the heat to medium-low.
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Cook, continuing to stir to prevent burning and so there are no lumps, until the polenta starts to thicken, about 7 minutes.
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Remove from the heat.
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For the Stroganoff: Add 2 tablespoons olive oil to coat the bottom of a large skillet.
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Saute the onions and shallots over medium heat until soft, about 4 minutes.
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Add the thyme and garlic and cook until lightly golden around the edges.
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Sprinkle with salt and pepper.
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Add the mushrooms and cook until caramelized, about 5 minutes.
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Transfer the contents of the pan to a bowl.
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Remove and discard the thyme sprigs.
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Sprinkle the beef with salt and pepper.
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Return the pan to the stove.
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Add the remaining 2 tablespoons of olive oil and the beef.
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Cook until browned on one side, 1 to 2 minutes, then flip and brown on the remaining side, 1 to 2 minutes more.
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Remove the meat to the bowl with the vegetables.
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Add the brandy and deglaze the pan, scraping up any brown bits that are stuck to the bottom.
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Add the beef stock.
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Let it come to a simmer.
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Add the spinach leaves.
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Cook until wilted, then return the vegetable and meat mixture to the pan.
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Heat through.
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Add salt and pepper, if needed.
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Top the polenta with the meat and mushroom mixture.
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Garnish with sour cream, parsley and lemon zest.