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Health & Fitness

Applewood Smoked Beef Stroganoff with Grilled Asparagus

This was the dinner I cooked for a friend of mine, Liz Hoefer. Liz just had her baby, so there are about seven of us who are cooking for her each night. 
There are a couple of tricks I do with my stroganoff to send it to flavor heaven. 
The first trick is pre-marinating a hand-selected, perfectly marbleized, Tri-Tip in a mixture of Soy sauce and Worcestershire sauce for about an hour.I will then smoke this meat in my BBQ at about 230 degrees for about 30 min over Apple-wood. While the meat is smoking, I will sauté a mixture of garlic, red onion, and mushrooms. When this has been reduced down for a bit, I will deglaze the pan with some Chardonnay wine...and a little Cognac. Be sure to pull out some of the sliced mushrooms and set them aside to add back in the sauce at the end before serving.
I will then take the meat off the grill, let it sit for about 10 min, dice it up into 5/8" cubes, and put it in the pan with the sautéed items. I cook the steak to the point where it is sticking to my pan, and almost burning. I then pour some beef broth to release the meat, as well as the dried particles on the pan. 
I will do this process about 6-7 times-each time this is done, the gravy gets darker and more flavorful. This is the real trick to enormous flavor.
The last trick is straining all of the meat out of the sauce and continuing to make the rest of the sauce for the dish. I then take a prime cut of New York strip steak and smoke this on the grill to medium rare. This was the final steak that made it on the top of my beef stroganoff-Tender, flavorful, beautiful. 
The final piece, to complete my dish, was grilled asparagus-drizzled with a lemon-dijon cream sauce. 

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