ezRecipe-Zee: Cooking Recipe: How to make Beef Stroganoff

Beef Stroganoff

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Date Added:	February 29, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Beef, Main Dish

Ingredients:

2 1/2 pound         beef tenderloin
                    meat cut into 2" by 1" by 1/2" strips
                    Salt
                    Freshly-ground black pepper
2     tablespoons   vegetable oil
6     tablespoons   butter - (3/4 stick)
1/4   cup           finely-chopped shallots
1     pound         small button mushrooms
1     cup           canned beef broth
2     tablespoons   Cognac
3/4   cup           cr�me fra�che or whipping cream
1     tablespoon    Dijon mustard
1     tablespoon    chopped fresh dill
12    ounces        egg noodles - (wide)
1     tablespoon    paprika

Directions: one line for each direction. When saved the lines will be numbered.

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 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and saut� until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and saut� until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.
Stir in cr�me fra�che 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. 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. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.
This recipe yields 4 servings.
Comments: This Russian dish has been around for several centuries, but it wasn�t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.

Notes:
Recipe from the article "The 20th Century In Food: 1950s"

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, September 1999