Beef Stroganoff
From zereh 14 years ago
- 30 minutes to make
- Serves 6
This is not just another Stroganoff, this one is absolutely perfect. It is a little time consuming but worth the extra effort. I, of course, wanted to make it on Veteran's Day (meaning the liquor stores were closed) and didn't have Cognac. Read more I used some great drinking sherry as a substitute, but it was still delish. This is a Bon Apetit recipe. See less
Ingredients
- 1 1/4-lb beef tenderloin or sirloin, well trimmed, cut into 2 x 1 x 1/2-inch strips (I put the meat into the freezer for about an hour to make the cutting easier) shopping list
- 2 T olive oil shopping list
- 6 T (3/4 stick) butter shopping list
- 1/4 c finely chopped shallots shopping list
- 1-lb mushrooms (I used shiitake and cremini) shopping list
- 1 c beef broth shopping list
- 2 T cognac shopping list
- 3/4 creme fraiche (or whipping cream, but the creme fraiche adds an extra tang) shopping list
- 2 T sour cream shopping list
- 1 T Dijon mustard shopping list
- 1 T chopped fresh tarragon shopping list
- 12-ounces wide egg noodles shopping list
How to make it
- Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in a single layer and cook just until brown on outside, about 1 minute per side. Transfer to a rimmed baking sheet.
- Melt 2 T butter in same skillet over med-high heat. Add shallot and saute until tender, scraping up browned bits, about 2 minutes. Add mushrooms. Sprinkle with pepper and saute until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in creme fraiche, sour cream and Dijon mustard. Add meat and any accumulated juices from the baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in tarragon. Season to taste with salt and pepper.
- Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 t butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce.
The Rating
Reviewed by 11 people-
Beef stroganoff is one of my favorites and this sounds absolutely delicious! Thanks for sharing.
chalgal
in Ft Lauderdale loved it
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Hey thanks for sharing this one - needed a good stroganoff recipe.......cya
slogan
in North loved it
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Fantastic!!
wynnebaer
in Dunnellon loved it
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