Beef Stroganoff Using Lower Cost Flank Steak

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Flank steak
2 tablespoons	30ml	Madeira
		Salt and pepper
6		Rashers thick-sliced bacon - cut into large dice
1/2 lb	227g / 8oz	Mushrooms - cleaned and sliced
1		Lemon juice
1/2 cup	31g / 1.1oz	Onion - finely minced
1		Garlic - finely minced
1/4 cup	59ml	Dry white vermouth
1 1/2 cups	355ml	Sour cream
1/4 cup	36g / 1.3oz	Parsley - finely chopped

Recipe Instructions

Trim away and discard any fat from the flank steak. Cut the meat lengthwise into strips about 2-inches wide, then cut each strip diagonally against the grain into slices 1/4-inch thick.

Place the slices in a small bowl, add the Madeira, salt, and pepper, and mix.

In a heavy 10- or 12-inch skillet saute the bacon over medium heat until brown and crisp; remove and reserve. To the remaining fat add the mushrooms, sprinkle with a little lemon juice, salt, and pepper and brown quickly over heat (about 3 minutes); remove with a slotted spoon and reserve.

Set the skillet over high heat and add the flank steak with its liquid and saute in the hot fat very quickly. This will take only 4 or 5 minutes. Remove to a hot platter and keep warm.

To the fat remaining add the onion and garlic and cook for about 5 minutes over medium heat. Add the vermouth, turn up the heat and reduce the liquid briefly. Add the sour cream, mushrooms, and bacon bits; reduce heat and simmer long enough to heat all ingredients through. Taste for seasoning, pour over meat slices, garnish with parsley and plenty of freshly grated pepper, and serve over rice or buttered noodles.

Traditionally, this dish is made with expensive tenderloin. Instead, here flank steak is briefly marinated and cut on the bias AGAINST the grain and quickly cooked. It works just fine. Old Chinese trick.

Source:
From Great Meals from the Northwest by Judie Geise; badams

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