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Beef Stroganoff with Exotic Mushrooms
1/2 ounce dried porcini, mixed exotic mushrooms or cepes
1 cup almost boiling water
4 tablespoons unsalted butter
1 onion, finely chopped
4 garlic cloves, chopped
1/2 pound fresh brown mushrooms, quartered
1/2 pound fresh exotic mushrooms: Choose a combination
Salt and pepper to taste
1 pound sirloin steak, cut into 1-inch pieces
2 tablespoons flour
1 cup dry white wine
1 cup beef broth
8-12 ounces creme fraiche, stirred
Generous pinch crushed dried basil
Generous grating of nutmeg
Few drops lemon juice if needed
Put dried mushrooms in a bowl and add the hot water to cover, let soak about 30 minutes, remove mushrooms and squeeze over soaking liquid. Coarsely chop mushrooms and set aside. Strain soaking liquid and set aside.
Heat 2 tablespoons of the butter in a large nonstick skillet. Add onion; lightly saute until softened. Add a little of the garlic, stir, then remove from pan and set aside. Return pan to heat and increase heat slightly, add 1 tablespoon butter and, working in small batches, add mushrooms. Quickly saute so they don't get too watery. While they cook, season with salt and pepper, and add a little extra butter if needed. Remove from pan and set aside with the onion.
Season steak with salt and pepper. Toss with flour. Return skillet to heat and, working in small batches, quickly brown meat, taking care not to cook it all the way through. Add extra butter if needed. Set meat aside with onion and mushrooms.
Return hot pan to stove. Increase heat to high and add wine. Cook until reduced to a few tablespoons. Add mushroom-soaking liquid and cook until reduced to about 1/2 cup. Add beef broth and remaining garlic and reduce to slightly thick, rich liquid.
Ladle out some of the sauce and mix it with creme fraiche, then return it to pan, along with reserved onion, mushrooms and meat. Add basil and nutmeg and warm through. Adjust seasoning with salt, pepper and a few drops of lemon juice if needed.
Serves 4 to 6
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