Beef Stroganoff

(photo found here, along with quite a few stroganoff recipes, but not the one I used)

When the weather turns cold, it’s easy to start thinking of yummy warm dishes like stews and roasts.  The other day I was trying to think of a beef recipe that I hadn’t made before, but might be fun to try.  I decided a nice Sunday dinner would be a good Beef Stroganoff.  Mmmm.  Beef, mushrooms, butter and cream, what’s not to like?  I found the recipe here.  Looks like it came from an old issue of Gourmet magazine.  A lot of the comments said to double the sauce.  So I did.  This is the recipe for the doubled sauce.  If you like your stroganoff a little drier, then you could half the sauce ingredients.  Props out to my local butcher, who sliced my beef for me when I told him I was making a Stroganoff (I didn’t even ask him to), and who also found me a much cheaper piece of meat than the beef tenderloin (I did ask on that one).  Thanks, Lunardi’s!  Note:  We don’t have cognac around, so I used white wine.  I used whipping cream instead of crème fraîche.  It was delicious.  Maybe too reach for a weekly dinner, but certainly lovely to make once in awhile.

BEEF STROGANOFF

• 1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
• 2 tablespoons vegetable oil

• 12 tablespoons (1 1/2 sticks) butter
• 1/2 cup finely chopped shallots
• 2 pounds small button mushrooms, thickly sliced
• 2 cups canned beef broth
• 4 tablespoons Cognac
• 1 1/2 cups crème fraîche or whipping cream
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh dill

• 12 ounces wide egg noodles
• 1 tablespoon paprika

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy 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 rimmed baking sheet.

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 crème fraîche 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. Transfer to bowl. Add remaining 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.