Beef Stroganoff

Tags: American Cuisine, meat, pasta, steak

A Little Personal History:

When I see beef stroganoff on the menu I’ll order it. So it only made sence to come up with my own recipe whether for a romantic dinner or just a meal with friends,

Description:

Beef Stroganoff or Beef Stroganov (Russian: бефстроганов befstróganov^[1]) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
https://en.wikipedia.org/wiki/Beef_Stroganoff

Categories:	Meat
Servings:	4
Time:	– Preparation:   15 minutes – Cooking:         45 minutes
Equipment:	Cutting board & knifes, measuring cups and spoons, plate, 6 small bowls, large pot, large skillet, wooden spoon, pasta spoon
Difficulty:	Easy

Ingredients:

• • 1 ½ pounds beef tenderloin (if using another cut, select a lean cut and remove any excess fat, gristle, etc.)
  • ½ pounds button mushrooms
  • ½ medium onion
  • 4 Tbs butter
  • 12 ounce bag egg noodles
  • 1 cup Beef Broth
  • 2 Tbs of cognac
  • 1 cup sour cream
  • 1 Tbs Champagne Mustard Sauce
  • 1 teaspoon dried dill weed
  • Salt & Pepper to taste
  • 2 Tbs fresh parsley (chopped)

Procedure:

1. Cut the beef, against the grain, into ½” thick by 2” long rectangles (see advanced preparation). Set aside on plate.
2. Thickly slice the mushrooms and finely dice the onions. Set aside in separate small bowls
3. In 2 small bowls add 2 Tbs butter to each. Set aside.
4. Add beef broth and cognac to small bowl and set aside.
5. Add sour cream and mustard to small bowl and set aside.
6. Add dill to small bowl and set aside.
7. Chop parsley and set aside in small bowl.
8. Place a large pot filled with 4 quarts of water over high heat (for the egg noodles).
9. While the water is coming to a boil, over medium heat, place 2 Tbs. butter in a large skillet (preferably a traditional pan or cast iron, not non-stick).
10. Once the butter stops foaming, add the strips of beef. Don’t crowd the pan, saute in multiple batches as necessary. Saute beef for about one minute per side till browned. The beef should still have a medium rare interior after this browning process. Remove browned beef, set aside on plate, repeat as necessary.
11. Once all the beef have been browned, reduce heat to low and add the diced onions to the skillet. Saute onions with wooden spoons to coat evenly in the remaining fat. Then spread out the onions and allow them to cook. Saute for 4 minutes or until the onions release liquid as they cook down.
12. While the onions are cooking, use a wooden spoon or spatula to scrape the bits off the bottom of the pan and mix into the onions.
13. Add the sliced mushrooms to the onions and stir to evenly coat with fat. Add a pinch of salt to the mushrooms. Seasoning with salt at this stage will help the mushrooms release their water faster. Allow the mushrooms to cook, tossing occasionally, until all the liquid evaporates, about 10 minutes
14. Add the beef broth and cognac to the skillet and increase heat to medium or medium-high and allow it to reduce. When reduced, the liquid should coat the mushrooms or back of spoon. This will take about 15 minutes.
15. While waiting for the mushrooms to cook, add the egg noodles to pot of boiling water and cook to the desired texture. Remove the noodles from the pot and toss with 2 Tbs butter to keep them from sticking and to add some flavor.
16. Back to the stroganoff skillet, reduce heat to medium low and add the sour cream and mustard sauce.
17. Stir the mixture together and bring to a light simmer.
18. Add the beef (and any juices that have collected in the plate) to the mixture and stir in. Allow the sauce to simmer, reheating the beef. Do not heat the beef too long, or you could overcook it – about two minutes should do it.
19. Stir in dill and season with salt and black pepper to taste.
20. Serve immediately over the egg noodles.
21. Garnish with parsley.

Advanced Preparation:

• Freezing the beef for about an hour and using a sharp knife will make the slicing easier.
• Steps 1-7 can be done in advanced, covered and refrigerated till needed.

Tips, Notes, and Variations:

• By browning the meat at first, you give the beef tenderloin a stronger flavor and also leave some flavorful, browned, caramelized bits in the pan for making the sauce.