Chef’s Corner – Burnt Offerings – Beef Stroganoff

Jan 13, 2022 by Chef David

By Chef David

“What happens in Vegas stays in Vegas” does not apply to kosher food or great recipes.  When Burnt Offerings, a kosher restaurant in Las Vegas (under the OU supervision) opened in 2019 no one could have anticipated the impact of COVID, or the determination of Owner Alexandra Emtsova to keep her dream alive.

From Russia with Love

Emtsova, born and raised in a small town in southern Russia, traveled to the United States while in college. She fell in love with the country and returned to get her MS in General Education. After working in teaching, she took a marketing job introducing quality wine and spirits at showpiece restaurants, where she worked with top chefs. This began her journey into the culinary world.

She was attracted by the kosher restaurant scene in Las Vegas and intrigued to experiment by crafting a non-traditional menu. Emtsova explains ‘Burnt Offerings is a place where you try a variety of dishes from traditional matzo ball soup and schnitzel to our Mac and Cheese dishes with chicken and vegan cheese.’ Their motto is, “Great food that happens to be Kosher”.

The Restaurant Continues to Evolve

Burnt Offerings has had its ups and downs, turning to the show Restaurant Impossible for advice (Season 17, Episode 12 Saving an American Dream; which aired February 2021) for advice on how to ride through the pandemic. As a result, they changed the look and ambiance of the whole dining room.  Burnt Offerings now has a refreshing, tropical feel, with a mix of cool greens, hanging overhead lights, and fans.

The menu contains innovative dishes, including their revamped version of the classics.  Their Frank In a Blank appetizer is a hot dog wrapped in beef bacon and puff pastry served with honey mustard dipping sauce. Jewish Penicillin is a matzo ball soup made with smoked chicken.

We are pleased to share the recipe for Beef Stroganoff from Burnt Offerings

Prep Time: 20 Minutes  Total Time: 6 Hours   Yield: 4 Servings

Ingredients:  Preparing the Braised Beef

• • 1 lb Skirt Steak
  • 2 Cups Beef Stock
  • 1 Cup Red Wine
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder

Ingredients: Preparing the Mushroom Sauce

• • 2 Tbs Canola Oil
  • 1 Cup Diced Onions
  • ½ Cup Diced Carrots
  • ½ Cup Diced Celery
  • 2 Minced Garlic Cloves
  • 2 Tbs All-Purpose Flour
  • ½ Cup Dry White Wine
  • 2 Cups Sliced Button Mushrooms
  • 2 Cups Whole Cremini Mushrooms
  • 4 Cup Vegetable Stock
  • 1 Tsp Truffle Salt (Optional)
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • Salt & Pepper to Taste
  • 1 Package Pappardelle Pasta (8 Oz)
  • 4 Tbs Toasted Panko
  • Parsley for Garnish

Method

Beef stroganoff is a three-part recipe that combines braised beef, sauteed mushrooms, and pasta

Braised Beef:

1. Season meat in Dutch Oven, add beef stock and red wine
2. Bring to simmer, cover
3. Braise for 5 hours at 275 F
4. Allow meat to rest for 1 hour in Dutch Oven before serving

Mushroom Sauce:

1. In a large stockpot, sauté onions in canola oil until translucent, approximately 5 minutes
2. Add celery and carrots, cook for 5 minutes, stirring occasionally
3. Add garlic and cook until fragrant, about 30 seconds
4. Add All-Purpose Flour, stir to combine, cook on medium-low heat for approximately 2 minutes, deglaze the pot with white wine
5. Simmer until liquid is reduced by about 50%, add mushrooms, and cook for an additional 5 minutes
6. Add vegetable stock, cook for 20 minutes, stirring occasionally, add seasoning, salt & pepper to taste

Pasta:

• In a separate pot bring salted water to a boil while the mushroom sauce simmers. Add the pasta. Boil for 9 minutes or until al Dente
•  Drain pasta. Reserve ½ cup of the pasta water, to add to the mushroom sauce

Serve in 4 bowls, pasta topped with the braised skirt steak and mushroom sauce. Garnish with panko and parsley.

3909 W Sahara Ave, STE10 Las Vegas, NV 89102  702-848-BURN (2876)  info@burntofferingslv.com