On day 31, we used some of the leftover tri-tip that we grilled on day 26 in our Grapevine & Applewood blend for grills to make Smoked Beef Stroganoff for dinner. (There is also a Grapevine & Applewood blend for smokers.)
This is a delicious twist to one of our favorite standbys. Who can resist the creaminess of Stroganoff with the added bonus of the smokiness in the meat. Just follow your favorite Stroganoff recipe, but next time try it with smoked meat. You'll never go back.
Chef's Tip: Be sure to cut your tri-tip into thin slices before adding it to beef stroganoff. This helps the meat cook quickly and evenly, ensuring it remains tender in the dish. Tri-tip is a lean, sometimes tougher cut, so slicing it thinly against the grain reduces the length of the muscle fibers, making it easier to chew and enjoy. Also, thin slices allow the beef to absorb more of the rich, creamy sauce, enhancing the overall flavor and melding perfectly with the dish's other ingredients.
Second Chef's Tip: Try adding a little fresh tarragon when it's almost ready. Tarragon adds a subtle, slightly sweet and anise-like flavor to beef stroganoff. And its delicate taste balances the savory elements of the beef and mushrooms, adding a hint of freshness that cuts through the heaviness.
We served our smoked Beef Stroganoff with some steamed vegetables and a loaf of fresh, sliced bread. We had company over, and although they'd all had Stroganoff before, they raved and raved about how delicious it was. And that all comes down to the two secret, unexpected ingredients we added: smoked meat and fresh tarragon!
This delicious meal used up the last of the tri-tip steak that we made DAYS ago. With just that one grilling session, we made four incredibly flavorful, very different meals, without complicated, time consuming recipes. AND, we have tons of stroganoff to take for lunch for the rest of this week. WIN! Wine'd Up in Smoke is "leftovers" taken to a whole new level!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
