Ribeye & Mushroom Stroganoff

www.jodyhorton.com

Montesino Farm is one of the world’s special places.  We drive there from Austin, rolling our windows down when we get to Wimberley.  As the winding roads take us closer, our cares fly out the window.  By the time we cross the river and into the enfolding embrace of the ring of hills surrounding the fields, we’re breathing deeper and easier.  The sunshine feels mellow and the breeze soft.  Melody and David work hard here to bring perfect produce to market and to Farmhouse customers, but their wide smiles are proof that hard work has its rewards.  Their knowledgeable hands bring order and beauty to this place, and a sense of peace hangs over the carefully tended earth.  Once I get there, and the fire warms me, and I start cutting and chopping beautiful radishes and eggplant from the field, I never want to leave.  We sit around after dinner and the children tell us ghost stories.  One perfect star rises in the ink dark sky, over the fields and the sleeping animals, and there’s nowhere else I’d rather be.

Ribeye & Mushroom Stroganoff

adapted from Jamie at Home by Jamie Oliver

1 ribeye steak, cut thin across the grain into 1″ wide strips

extra virgin olive oil

1 medium red onion, peeled and finely chopped

1 clove of garlic, peeled and finely sliced

sea salt and freshly ground black pepper

1 tablespoon paprika

2 cups mixed interesting mushrooms, wiped clean, torn into bite-sized pieces (crimini, shiitake, oyster)

a bunch of fresh flat-leaf parsley, leaves picked and finely chopped, stalks finely chopped

2T  butter

3T brandy

zest of 1/2 a lemon

1/4 c crème fraîche

Toss the meat with salt, pepper and paprika.  Heat oil and butter in a large, heavy Dutch oven or braising pan over medium heat.  Brown the meat well in batches and set aside.  Add onion, garlic and mushrooms to pan, adding more butter if necessary (do this in batches and set aside with meat as you go if necessary).  Saute until beginning to caramelize.  Return meat to the pan and add brandy and any accumulated juices from meat and mushrooms.  Once everything has simmered together briefly, stir in lemon zest, parsley and creme fraiche and serve with rice or buttered noodles.

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

Posted in Main Dishes

Tagged , , , , ,

About RecipesFHD

Our mission is to build a strong local food community by connecting our members to the farmers, ranchers and artisans who produce their food. Farmhouse Delivery partners with local farmers and ranchers to deliver the highest-quality, sustainably produced food to directly to your door. We believe that the road to a thriving, healthy local food system is paved with inspiring recipes, the freshest, tastiest food, a return to the family table and a commitment to our local community. We are passionate supporters of the local food movement, and want to make it convenient, affordable, and exciting for people to eat healthy, fresh, seasonal, local food.

6 thoughts on “Ribeye & Mushroom Stroganoff

Leave a Reply