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Beef Stroganoff with Buttered Noodles

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"Named after a nineteenth-century Russian diplomat, beef Stroganoff was served at European-style, or continental, restaurants in the 1950s. With strips of tender beef and plenty of mushrooms cooked in a sour cream-based sauce, serve this rich stew atop a pile of buttered noodles."

List of Ingredients

â—¦ 2 tablespoons canola oil
â—¦ 1 (2 ½-pound) beef tenderloin, well trimmed, meat cut into 2 x 1 x ½-inch strips
â—¦ 6 tablespoons unsalted butter
â—¦ ¼ cup finely chopped shallots
â—¦ 1 pound small button mushrooms, sliced
â—¦ Kosher salt and freshly ground black pepper
â—¦ 2 cups beef stock
â—¦ 2 tablespoons dry red wine
â—¦ 12 ounces wide egg noodles
â—¦ 2 tablespoons all-purpose flour
â—¦ ¾ cup heavy cream
â—¦ ½ cup (4 ounces) sour cream
â—¦ 1 tablespoon Dijon mustard
â—¦ 1 tablespoon chopped fresh dill
â—¦ 1 tablespoon paprika


Recipe

Heat the canola oil in a large skillet over high heat until very hot. Pat the beef dry with paper towels. Working in batches, sear the beef just until brown on all sides. Transfer the beef to a platter.

Melt 2 tablespoons of the butter in the same skillet over medium-high heat. Add the shallots and sauté until they are softened, scraping up any browned bits from the bottom of the pan, about 2 minutes. Add the mushrooms, season with salt and pepper, and cook until the liquid evaporates, about 12 minutes. Add the beef stock and red wine. Simmer until the liquid thickens and just coats the mushrooms, 12 to 14 minutes.

Bring a large pot of salted water to a boil. Add the egg noodles and cook until tender, about 8 minutes. Remove ½ cup cooking liquid to a separate bowl. Drain the noodles and transfer to a bowl. Add the remaining 4 tablespoons butter and toss to coat. Season with salt and pepper.

Whisk the flour into the reserved cooking liquid until smooth. Pour the flour mixture into the skillet. Stir in the heavy cream, sour cream, and mustard. Add the beef and any accumulated juices. Simmer over medium-low heat until the beef is just heated through, about 2 minutes. Stir in the dill and season with salt and pepper.

Divide the noodles among plates and top with the beef and sauce. Sprinkle with paprika and serve.

Makes 4 to 6 servings