Stroganoff is familiar to many as it reached peak popularity in the 70s in North America. It did in fact orginate in Russia in the mid 1800s, after one of the members of the influential Stroganov family.
Russian Beef Stroganov
Stroganoff is familiar to many as it reached peak popularity in the 70s in North America. It did in fact orginate in the late 1800s in Russia.
Servings 4 servings
Ingredients
- 1.5 lb piece beef tenderloin well trimmed, meat cut into 2x1x1/2 inch strips
- 2 tbsp. vegetable oil
- 6 tbsp. butter 3/4 stick
- 1/4 cup finely chopped shallots
- 1 lb. small button mushrooms thickly sliced
- 1 cup canned beef broth
- 2 tbsp. Cognac
- 3/4 cup whipping cream or sour cream
- 1 tbsp. Dijon mustard
- 1 tbsp. chopped fresh dill
- 12 ounces wide egg noodles
- 1 tbsp. Paprika
Instructions
- Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy dutch oven or 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 a baking sheet or bowl.
- Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in the cream 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 and then transfer to a large bowl and add 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.