Gourmet Beef Stroganoff
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8
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Calories
388 kcal
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Course
Main Course
Gourmet Beef Stroganoff
Description
This recipe begins by searing beef tenderloin strips in batches to develop a browned exterior while maintaining tenderness. The pan is then used to sauté shallots until soft and mushrooms until their moisture cooks off, seasoning the mixture with pepper and Worcestershire sauce. A dusting of flour helps thicken the sauce, which is enriched with beef broth, bay leaves, smoked paprika, Dijon mustard, and optional cognac for complexity.
Once the sauce thickens slightly, the beef and its juices return to the pan to warm through gently. The final step incorporates chopped fresh dill and sour cream or crème fraîche, giving the sauce a creamy tang and herbal note. The stroganoff is traditionally served over cooked egg noodles, soaking up the flavorful sauce.
The notes suggest sour cream can easily substitute crème fraîche, and the sauce can be prepared ahead of time or frozen for convenience. Reheating over medium heat with extra beef broth if needed ensures the dish remains saucy and flavorful.
Ingredients
- 1 lb beef tenderloin trimmed and cut into 1" strips
- salt Kosher salt
- black pepper Kosher salt
- 2 tablespoon olive oil
- 6 tablespoon butter unsalted
- ½ cup shallot diced
- 1 lb white button mushrooms sliced
- 2 teaspoon Worcestershire sauce
- 2 tablespoon all-purpose flour
- 2 cups beef broth low sodium, Pacific Foods brand
- 2 bay leaf fresh
- 1 tablespoon smoked paprika plus extra for garnish
- 1 tablespoon Dijon mustard
- ¼ cup cognac optional
- 2 tablespoon dill chopped, fresh
- 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.
Notes
- Sour cream can replace crème fraîche without altering the flavor much.
- The sauce can be made up to one day in advance; reheat gently and mix with noodles before serving.
- Finished stroganoff freezes well for up to one month; thaw and reheat slowly, adding beef broth if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 81mg | 27% |
| Sodium | 70mg | 3% |
| Potassium | 365mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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