Last of the list of 10 Killer Beef Stews, is the Russian popular Stroganoff dish, more prevalent in the 60’s now making a comeback, as with many dishes that are throwbacks being revived in the culinary world. Unlike most stews that require lengthy braising to render the meat tender, the cut of beef used for Stroganoff is beef tenderloin, and therefore it only requires a very short cooking time.  This is more a meat dish in a rich, velvety, creamy sauce, typically served over egg noodles.  You can cut the beef and add a variety of mushrooms or add more beef and less shrooms.

1 LB of white button mushrooms

½ LB of beef tenderloin cut into 1” cubes

1 medium onion – finely chopped

2 TSP of sherry wine

2 garlic cloves – finely chopped

1 ½ cups of beef stick

½ cup of heavy cream

¼ cup of sour cream

1 TSP of fresh thyme – chopped

1 TSP Dijon mustard – Grey Poupon

1 TBSP of Worcestershire sauce

1 Pkg of wide egg noodles

Heat up a large pot of water and add some salt to boil the noodles.  In a nonstick skillet, add 1 TBSP butter and 1 TBSP of olive oil.  Add the mushrooms and thyme and sauté for about 1-2 minutes and add the sherry.  Cook them for about 10 minutes till softened and the liquid has been absorbed.  Remove to a bowl and set aside.

In the same skillet, add about 2 TBSP of olive oil, increasing the heat to high and sear the tenderloin until browned, stirring often.  Remove and add to the bowl with mushrooms.

In the same skillet add another TBSP of oil and sweat the onion and garlic until golden – about 10 minutes.  Add the broth, cream and simmer until it has reduced by half – about 15-20 minutes.   Whisk in the mustard, Worcestershire sauce and sour cream, seasoning well with salt and pepper.  Simmer for another 8 minutes or so till the sauce has thickened and become creamy.

Incorporate the beef and the mushrooms with the accumulated juices and heat through.

Boil the pasta and drain. Add a couple of tablespoons of butter, salt and parsley and toss well to incorporate.  Serve some pasta in individual bowls and top with the Stroganoff and additional parsley.

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