The Most Flavorful Beef Stroganoff
With Cremini and Porcini Mushrooms
This dish is quick to fix rewarding with abundant flavor.
Ingredients:1 1⁄2 cups canned low sodium beef broth
1(1/2 ounce) package dried porcini mushrooms
3 tablespoons vegetable oil
1⁄4cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley
1⁄4cup unsalted butter
8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
kosher salt
fresh ground pepper
3 tablespoons flour
1 medium onion, thinly sliced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 tablespoons creme fraiche
12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
2 tablespoons chopped fresh parsley
Directions:
Combine the beef broth and dried porcini in a small saucepan. Bring to a boil, remove from heat, cover, and let steep for 30 minutes. With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside. Strain the broth through a sieve and set aside.
Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat. When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.Transfer to a bowl.
Season the beef strips generously with kosher salt and pepper and dredge in the flour.
Add 2 tbsp oil to the pan and heat over medium-high heat. When oil is hot, add the beef, spreading it in a single layer. After about a minute, turn each piece to brown the other side. Don't overcook!
Melt the remaining 3 tbsp butter in the pan over medium-high heat. Add the onion.
Saute, scraping up the browned meat bits at the bottom of the pan. When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth. Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through. Taste, and adjust seasonings.
Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat. When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.Transfer to a bowl.
Season the beef strips generously with kosher salt and pepper and dredge in the flour.
Add 2 tbsp oil to the pan and heat over medium-high heat. When oil is hot, add the beef, spreading it in a single layer. After about a minute, turn each piece to brown the other side. Don't overcook!
Work quickly, the whole process only takes a couple of minutes.
Remove beef to the same bowl with the cremini. (Work in smaller batches, if you prefer).
Remove beef to the same bowl with the cremini. (Work in smaller batches, if you prefer).
Melt the remaining 3 tbsp butter in the pan over medium-high heat. Add the onion.
Saute, scraping up the browned meat bits at the bottom of the pan. When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth. Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
Bring to a simmer while stirring. Cook just until the sauce thickens slightly, 1- 2 minutes.
Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through. Taste, and adjust seasonings.
Serve over cooked noodles, sprinkled with parsley.
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