Beef Stroganoff

The cooler Fall temperatures are spurring me to make more “comfort”food for dinner. Beef Stroganoff came to mind. It was one of my favorite dinners growing up. So much so, it was always my request to my mother to make each year for my birthday dinner (unless we were going out to eat). I have her recipe, but for whatever reason, it doesn’t always turn out as expected. The following recipe is the one I use and is always a hit. It is an easy one to prep ahead of time which makes for easier preparation. I slice the beef, mushrooms, chop the onion and thyme and measure out the liquids (combining the mustard and broth in a glass measuring cup), flour and sour cream in separate containers and storing in the refrigerator until ready to prepare the meal. I served a simple salad of mixed greens tossed with balsamic vinaigrette as a side dish.

Beef Stroganoff recipe – serves 4

Ingredients
1 1/4 lb. beef tenderloin
2 T canola oil, divided
3 T unsalted butter
1 large onion, chopped
10 oz. mushrooms, sliced
2 t fresh thyme, chopped or 1 t dried thyme
1/8 cup cognac
2 T flour
2 cups reduced sodium beef broth
1 T Dijon mustard
2/3 cup sour cream
salt and pepper
10oz. egg noodles, cooked per package instructions

Instructions

Mis en place


Place steak in freezer for about 30 minutes to slightly freeze for easier slicing. Remove from freezer and slice into very thin slices. Sprinkle with salt and pepper.

Heat 1 T oil in a large skillet over high heat. Place half of the beef in the hot skillet and quickly spread it out with tongs. Brown, turn and brown other side. Remove into a bowl. Add remaining 1 T oil and repeat with remaining beef. Some pieces may show a little pink, but that’s OK.



Turn heat down to medium high. Add butter and melt. Add onions, cook for 1 minute, then add mushrooms and thyme. Cook until mushrooms are golden, scraping brown bits from bottom of pan. Add cognac and let simmer 1 minute.


Add flour, and cook, stirring for 1 minute.

Slowly add broth while stirring constantly.

Add sour cream and mustard and stir until incorporated.



Bring to a simmer, then reduce to medium and let thicken for 3-5 minutes. Add salt and pepper to taste.

Add reserved beef back into pan, stir to combine and simmer until heated through, about 1 minute.

Remove from heat and serve over cooked egg noodles.

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