Beef Stroganoff Recipe

1 1/2 T. vegetable oil
12 oz. white button mushrooms, wiped clean and halved if small, quartered if medium, cut into sixths if large
salt and ground black pepper
3/4 lb. beef tenderloin (about 2 filets), cut into 1/8-inch strips
1/2 C. canned beef broth
1 T. unsalted butter
1 small onion, minced (1/2 cup)
1 t. tomato paste
1 1/2 t. brown sugar
1 T. all-purpose flour
1/2 C. canned chicken broth
1/2 C. dry white wine
1/2 C. sour cream
8 oz. egg noodles, cooked in salted water, drained, and tossed with 2 tablespoons butter

Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.

Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.

Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.

Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, them stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasoning with salt and pepper and serve over buttered egg noodles.

Makes 4 servings.

Back to Showers   Back to Planning

Back to Razzle Dazzle

Razzle Dazzle Recipes
http://www.razzledazzlerecipes.com

Don't forget to visit our other Recipe site at
That's My Home

Graphic from Kim's Whim