Gourmet Beef Stroganoff

Course: Entree

Cuisine: Entree / Russian

Keyword: authentic beef stroganoff, beef, comfort food

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 388kcal

Author: Kris Longwell

This Gourmet Beef Stroganoff recipe brings the old school dish to epic, modern flavors. Prepare this for a special occasion, and you will be a super star!

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Ingredients

1 2 lb beef tenderloin trimmed and cut into 1" strips
Kosher salt and ground black pepper
2 tbsp olive oil
6 tbsp unsalted butter
½ cup shallots diced
1 lb white button mushrooms sliced
2 tsp Worcestershire sauce
2 tbsp all-purpose flour
2 cups Pacific Foods Low Sodium Beef Broth
2 fresh bay leaves
1 tbsp smoked paprika plus extra for garnish
1 tbsp Dijon mustard
¼ cup Cognac optional
2 tbsp fresh dill chopped
1 ½ cups sour cream or cream fraiche, or whipping cream
12 oz egg noodles

Instructions

Pat meat dry with paper towels and sprinkle with salt and pepper.
Heat oil, preferably in a large Dutch oven, or heavy skillet, over medium-high heat.
Working in batches, add meat in a single layer and cook until just brown, then stir. Cook for a total of about 3 minutes.
Transfer to a large platter.
Drain pan.
Add 4 tablespoons of butter to the same pan over medium-high heat.
Add chopped shallots and saute until tender, about 4 minutes.
Add mushrooms and sprinkle with pepper and Worcestershire sauce.
Saute until liquid has nearly evaporated, about 15 minutes.
Add flour and stir until mushrooms are coated. Cook for a 2 to 3 minutes.
Add beef stock, bay leaves, paprika, mustard, then Cognac.
Simmer until the liquid thickens slightly.
Add meat and accumulated juices from the platter.
Simmer over medium-low heat until meat is heated through, about 3 to 5 minutes.
Stir in 1 tablespoon dill and all of the crème fraîche (or sour cream).
Season to taste with salt (1 tsp) and pepper (½ tsp).
Remove the bay leaves.
Meanwhile, bring a pot of salted water to a boil.
Add the egg noodles and cook until tender, drain. Place noodles back in pot.
Add the remaining 2 tablespoons of butter to the noodles, mix.
Add the buttered noodles to a large serving dish.
Pour the meat mixture over the noodles and stir to combine.
Garnish with remaining dill and a sprinkle more of smoked paprika.

Video

Notes

Sour cream can easily be substituted for the crème fraîche.

Sauce can be made up to 1 day in advance. Re-heat and mix with cooked noodles just before serving.

Finished dish can be frozen up to 1 month. To serve, allow to thaw and then heat in a saucepan over medium heat. Add more beef broth, if necessary.

Nutrition