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Adam's Beef Stroganoff

Source of Recipe

Bon Appétit, December 2015


Recipe Introduction

"A whole beef tenderloin weighs around three pounds, and you can simply eyeball the weight called for here. Less beef? Bulk the beef stroganoff up with more mushrooms, or cut the entire recipe in half."

Recipe Link: https://tinyurl.com/adamsbeefstroganoff

List of Ingredients

â—¦ 7 tablespoons olive oil, divided
â—¦ 1 pound maitake, crimini, or shiitake mushrooms, sliced or torn into large pieces
â—¦ 1 tablespoon finely chopped fresh thyme
â—¦ Kosher salt, freshly ground pepper
â—¦ 1 pound roast beef tenderloin, cut into 1- by 1-inch pieces
â—¦ 1 medium onion, finely chopped
â—¦ 2 cloves garlic, finely chopped
â—¦ 4 cups low-sodium chicken broth
â—¦ 1 cup heavy cream
â—¦ ½ cup sour cream
â—¦ 2 tablespoons Worcestershire sauce
â—¦ 1 tablespoon Dijon mustard
â—¦ 12 ounces egg noodles
â—¦ 3 tablespoons unsalted butter, cut into small pieces
â—¦ Chopped fresh parsley and fresh chives (for serving)


Recipe

Heat 3 tablespoons oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, 10 to 12 minutes. Transfer to a large bowl.

Increase heat to high and heat 2 tablespoons oil in same skillet. Cook beef, tossing often, until browned on all sides, 5 to 8 minutes. Transfer to bowl with mushroom mixture.

Reduce heat to medium-high, add remaining 2 tablespoons oil to skillet, and cook onion and garlic, stirring occasionally, until golden and softened, 8 to 10 minutes. Add broth and cream, bring to a simmer, and cook until reduced by half, 20 to 25 minutes. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy, 8 to 10 minutes. Add mushrooms and beef with any accumulated juices and cook, stirring occasionally, until just heated through.

Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.

Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.

Makes 4 servings