Serves 6, or 4 really hungry folks. Even less if you 'sample' it all afternoon... just sayin'.
3 lb chuck, top round or flat iron steak, trimmed of fat and gristle
2 medium onions - short julienned
1 1/2 lb Cremini (or button) mushrooms, cut into 1/2" thick slices
1/2 cup decent red wine
1 can consommé ( in soup aisle)
2 tablespoons flour
2 tablespoons tomato paste
4 oz. cream cheese, room temperature
1 large fresh jalapeño, minced fine
1 chipotle in adobo pepper, minced fine
1/2 cup chicken stock (can use water)
kosher salt and fresh ground pepper
8 oz. wide egg noodles
Heat a large skillet over medium heat. Work your way through the the sliced mushrooms without crowding, this will take a few batches - see Beginning Mushrooms 101 for all you'll ever want to know about cooking mushrooms in a skillet. When they are all done, remove them to a good-sized bowl for later.
While the mushrooms are cooking, it's time to prepare the meat. Since you've lost all the fat and gristle, cut the meat into manageable strips, and then into smaller somewhat thin pieces. This will help them both cook faster and be more tender. Here you see me slicing across the grain at an angle, also helping to tenderize them.
Dry the meat well with paper towels, and season liberally with salt and pepper. If you don't dry it, it won't brown. Set this aside for a few minutes while we do the onions.
The peeled onions ate cut into strips and the halved. Put them into the skillet with a little olive oil and let them become translucent and a bit caramelized.
When done, remove the onions to a bowl and set aside. Now we go back to our seasoned beef and add it to the pan a little at a time, taking care not to crowd it. This will take a few batches to get it all done. When you start to see the edges brown, you can start stirring it about. It doesn't have to cook completely here, just brown.
As each batch finishes, place the browned meat in with your mushrooms and pour out any liquid from the pan - it is the enemy of browning.
After all the meat is out, the onions head back in one last time, along with the wine and flour. Whisk this together so that the flour is dissolved. Add in the consommé.
Then whisk in the tomato paste, and slowly, the cream cheese. Most recipes for stroganoff call for sour cream, but I like the thickness that this brings to the sauce. Whisk until this becomes uniformly smooth.
Retrieve your chipotle pepper dripping with adobo. You will want to mince this very fine so it will melt into the sauce as it simmers. Same goes for the jalapeno.
Time to go all in. Add the meat and mushrooms into the sauce and stir well to incorporate. Then add in the minced peppers and mix again.
You'll probably have to let this simmer for a couple of hours. If it's too thick, add in the chicken stock to make sure all the ingredients get incorporated. This will allow the meat to get really tender, and allow the sauce to thicken even more. Of course, you'll have to sacrifice and actually taste a piece occasionally to make sure it is getting tender...
When it is about done cooking down, it is time to cook the noodles. I prefer using the extra-wide egg noodles as their surface area can carry lots of sauce with each fork-full. Cook them until al dente, then drain and plate them, then adding the stroganoff mixture. Top it all with a dollop of sour cream, some sliced green onions and a sprinkle of chile powder.