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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature. | 2. Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in crème fraîche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside. | 3. Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm. | 4. Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter. | 5. Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat. | 6. Divide beef mixture among toasts, then top each with mushroom mixture. Sprinkle with parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted divided	203.628	0.017	0.2414	23.0352
olive oil	5	tablespoons	divided	596.7	0.0	0.0	67.5
wild mushroom	1	lb	assorted cut stemmed	403.4676	0.0	89.7602	2.2667
kosher salt				403.4676	0.0	89.7602	2.2667
white vermouth	1/4	cup		403.4676	0.0	89.7602	2.2667
creme fraiche	1/4	cup		403.4676	0.0	89.7602	2.2667
tri tip roast	1 1/2		trimmed cut cut	403.4676	0.0	89.7602	2.2667
shallot	1	cup	sliced	115.2	26.88	4.0	0.16
purpose flour	1	tablespoon		403.4676	0.0	89.7602	2.2667
tomato paste	1	teaspoon		32.8	7.564	1.7280000000000002	0.188
tomato paste	2 1/2	tablespoons		32.8	7.564	1.7280000000000002	0.188
beef broth	1	cup		16.8	0.096	2.736	0.528
hungarian paprika	1/2	teaspoon	sweet	403.4676	0.0	89.7602	2.2667
sourdough bread	6			2268.48	432.6792	89.655	20.1828
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
italian parsley	2	tablespoons	chopped	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.