Korean-Style Beef Stroganoff

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    This is the second month that I’ve been able to participate in The Secret Recipe Club.    This month I was assigned to Koreafornian Cooking’s blog.  I had a lot of fun searching through this blog.  I have never really cooked anything Korean and searching through this blog gave me a lot of great ideas.  There were many ingredients I had never heard of so while researching them I learned a lot about Korean food and cooking.

      In addition to recipes this blog has how to posts, reviews, and videos.  I finally decided on a recipe for Korean-style Beef Stroganoff.  It sounded like a spicy twist on beef stroganoff and is served over top of rice.  It had a great flavor to it.  It was spicy, but not so spicy it burnt my mouth.  It was perfect with the rice and a side of broccoli.  The taste is hard to describe but it was very tasty and was a flavor I never had before.  It was great and I would make it again.

Korean-Styler Beef Stroganoff  (adapted from Koreafornian Cooking )
1 lb. beef sirloin, cut thin
1 T. olive oil
1 c. sliced fresh mushrooms
1/2 c. white wine
1/2 c. water
1 beef bouillon cube
1 c. plain yogurt
3 T. gochujang (Korean spicy red pepper paste)
1 t. sugar
1 t. salt
1/2 t. pepper
2 c. rice

1.  Thinly slice the beef.  In a large skillet heat the olive oil.  Brown the meat in the hot oil then remove to a plate and keep warm.
2.  Add the sliced mushrooms to the skillet.  Cook for 3-5 minutes or until tender.  Remove the mushrooms from the skillet and keep warm.
3.  Add the wine, water, and beef bouillon cube to the skillet.  Bring to a boil.  Cook until the mixture is reduced to about a half cup. 

4.  In a small bowl combine the yogurt, gochujang, sugar, salt, and pepper.  Stir well.
5.  Stir the yogurt mixture into the wine mixture and stir well.  Add in the steak and mushrooms.  Cook and simmer over low heat for 5-7 minutes.  Do not boil.

6.  Serve over top of rice.

This post linked to:
Mangia Monday, Mouthwatering Monday, Made From Scratch Tuesdays
Tempt My Tummy Tuesday, Dr. Laura’s Tasty Tuesdays


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