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Gourmet Beef Stroganoff

Course: Entree
Cuisine: Entree / Russian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8
Calories: 388kcal
Author: Kris Longwell
This Gourmet Beef Stroganoff recipe brings the old school dish to epic, modern flavors. Prepare this for a special occasion, and you will be a super star!
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Ingredients

  • 1 2 lb beef tenderloin trimmed and cut into 1" strips
  • Kosher salt and ground black pepper
  • 2 tablespoon olive oil
  • 6 tablespoon unsalted butter
  • ½ cup shallots diced
  • 1 lb white button mushrooms sliced
  • 2 teaspoon Worcestershire sauce
  • 2 tablespoon all-purpose flour
  • 2 cups Pacific Foods Low Sodium Beef Broth
  • 2 fresh bay leaves
  • 1 tablespoon smoked paprika plus extra for garnish
  • 1 tablespoon Dijon mustard
  • ¼ cup Cognac optional
  • 2 tablespoon fresh dill chopped
  • 1 ½ cups sour cream or cream fraiche, or whipping cream
  • 12 oz egg noodles

Instructions

  • Pat meat dry with paper towels and sprinkle with salt and pepper.
  • Heat oil, preferably in a large Dutch oven, or heavy skillet, over medium-high heat.
  • Working in batches, add meat in a single layer and cook until just brown, then stir. Cook for a total of about 3 minutes.
  • Transfer to a large platter.
  • Drain pan.
  • Add 4 tablespoons of butter to the same pan over medium-high heat.
  • Add chopped shallots and saute until tender, about 4 minutes.
  • Add mushrooms and sprinkle with pepper and Worcestershire sauce.
  • Saute until liquid has nearly evaporated, about 15 minutes.
  • Add flour and stir until mushrooms are coated. Cook for a 2 to 3 minutes.
  • Add beef stock, bay leaves, paprika, mustard, then Cognac.
  • Simmer until the liquid thickens slightly.
  • Add meat and accumulated juices from the platter.
  • Simmer over medium-low heat until meat is heated through, about 3 to 5 minutes.
  • Stir in 1 tablespoon dill and all of the crème fraîche (or sour cream).
  • Season to taste with salt (1 tsp) and pepper (½ tsp).
  • Remove the bay leaves.
  • Meanwhile, bring a pot of salted water to a boil.
  • Add the egg noodles and cook until tender, drain. Place noodles back in pot.
  • Add the remaining 2 tablespoons of butter to the noodles, mix.
  • Add the buttered noodles to a large serving dish.
  • Pour the meat mixture over the noodles and stir to combine.
  • Garnish with remaining dill and a sprinkle more of smoked paprika.

Video

Notes

Sour cream can easily be substituted for the crème fraîche.  
Sauce can be made up to 1 day in advance.  Re-heat and mix with cooked noodles just before serving. 
Finished dish can be frozen up to 1 month.  To serve, allow to thaw and then heat in a saucepan over medium heat.  Add more beef broth, if necessary. 

Nutrition

Calories: 388kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 70mg | Potassium: 365mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg