There are few things I enjoy more than a hearty, thick, rich beef stroganoff. My grandma used to make this hearty Russian dish, finishing it with a dollop of sour cream. I loved taking her in her later years to a local Marie Callendar’s restaurant who did a pretty good job with their version of this comforting dish.
I tore this recipe out of the September 1999 edition of Bon Appétit Magazine and it’s been my go-to ever since!
- 1 + 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips (I prefer chunks)
- 4 tablespoons olive oil
- 12 tablespoons (1 + 1/2 sticks) butter
- 1/2 cup finely chopped shallots
- 1 pound small button mushrooms, thickly sliced
- 2 cup canned beef broth
- 4 tablespoons Cognac
- 1 + 1/2 cup crème fraîche or whipping cream
- 2 tablespoons Dijon mustard
- 2 tablespoon chopped fresh dill
- 12 ounces wide egg noodles
- 1 tablespoon paprika
- 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 single layer and cook just until brown on outside, about 1 minute per side.
- Transfer to rimmed baking sheet.
- Melt 4 tablespoons butter in same skillet over medium-high heat.
- Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes.
- Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.
- Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.
- Stir in crème fraîche and Dijon mustard.
- Add meat and any accumulated juices from baking sheet.
- Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes.
- Mix 1-2 teaspoons cornstarch into 2 tablespoons cold water and stir into the sauce to thicken
- Stir in chopped dill.
- Season to taste with salt and pepper.
- Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes.
- Transfer to bowl.
- Add remaining butter and toss to coat.
- Season with salt and pepper.
- Divide noodles among plates.
- Top with beef and sauce. Sprinkle generously with paprika.
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