Black Truffle Beef Stroganoff and Barolo
It’s another week in the Tourist Office of Langhe and Roero’s Recipe/Food Photography contest, #LangheRoeroinCucina. This week’s surprise ingredient? Black Truffle. The real surprise, though, is that they sent out a black truffle to each of the top ten contestants to date. A fresh black truffle, all the way from Italy? I think I already won!
Truffles are magical things in the U.S. We rarely see anything more than truffle oil or truffle salts. A fresh black truffle such as I received would have cost me at least $50 on a special order from Europe! There are several different types of truffles harvested in the Langhe and Roero, depending on the time of year. No matter, they are very rarely seen or tasted in Minnesota!
Black Truffle Beef Stroganoff on a Bed of Native Minnesota Wild Rice
This dish is not a traditional Langhe/Roero preparation, but it plays the earthy flavors of the truffle very successfully in a rich sauce, combined with a very earthy and natural product of our home in Minnesota: Northern Lakes Wild Rice. Truffles are harvested from the wild in wooded areas in Italy. In Minnesota, Native Americans harvest true wild rice, a grain which grows naturally in remote freshwater lakes in Northern Minnesota.
Trediberri Barolo 2008 (purchased at the winery in La Morra)
We had the pleasure to meet and spend part of an afternoon with Nicola Oberto of Trediberri winery last September. We especially enjoy bringing out a bottle of Trediberri Barolo on special occasions. A black truffle dinner in Minnesota is a special occasion!
Eye: Lovely medium red, blue highlights in the glass in the sunlight.
Nose: Red fruit, a little smoke and tar in the background. Intense, with lots of fresh red fruit on the nose.
Mouth: Pretty rich, not severe or extremely backwards. Intensely tannic, but very nice with food, especially a rich and earthy dish like the Black Truffle Beef Stroganoff.
Black Truffle Beef Stroganoff
- 500 grams sirloin steak, sliced very thin
- 250 grams Baby Bella mushrooms, sliced
- 1 yellow onion, diced
- 1 medium clove garlic, diced
- 2 Tbs butter
- 16 grams black truffle, sliced paper thin, then diced
- 250 grams beef broth
- 125 grams dry white wine (Langhe Bianco)
- 1 Tbs Worcestershire sauce
- 180 grams sour cream
- 1 1/2 cups wild rice
- chopped fresh parsley
- 4 Tbs flour
- Extra virgin olive oil, sea salt, fresh ground black pepper
- Toss steak strips with 1 tsp salt and 1 Tbs flour to coat
- Heat a cast iron skillet to medium, brown the steak strips for 2-3 minutes, remove to a bowl.
- Brown the onions, mushrooms, garlic and truffle in the skillet until onions are clear, about 5 minutes. Remove to a separate bowl.
- Meanwhile, rinse the rice well, then place rice with 675 grams of water in a saucepan, heat on medium heat until boiling, cover and turn heat to a low simmer. Cook for 7 minutes, then turn off heat and let sit for another 7 minutes.
- Reduce skillet to low heat, melt 2 Tbs. butter in the skillet, being careful to include the browned bits from the meat and vegetables. Mix 3 Tbs. of flour into the butter mixture to form a roux.
- Stir in the white wine, beef broth and Worcestershire, mix thoroughly to eliminate any lumps in the sauce. Raise heat to medium, bring the sauce to a low boil, stirring constantly.
- Reduce heat to low, add sour cream and heat through but do not allow the sauce to boil.
- Arrange the dish in layers, starting with the rice, then sauce. Follow with onion/mushroom/truffle mixture, top with the beef strips. Drizzle on a bit more sauce. Add paper thin slices of truffle and finally sprinkle chopped parsley on top.
- Serve with a colorful vegetable on the side.
Mille Grazie to TuLangheRoero for hosting a fun contest and for providing the winter black truffle to a Minnesotan. What a treat!