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Emeril's Beef Stroganoff

Source of Recipe

From "Emeril's Potluck: Comfort Food with a Kicked-Up Attitude"


Recipe Introduction

"When I decided to write this cookbook, I knew I had to include a recipe for beef Stroganoff. It's one of my favorite dishes and I daresay I'm not alone! This recipe yields enough to feed a small army, or at least quite a few very hungry friends. I've kicked it up a bit with some red wine and a variety of onions. And, hey, it tastes even better after a day in the fridge."

List of Ingredients

â—¦ 1 pound bacon, chopped
â—¦ 3 ½ pounds beef top sirloin, trimmed and sliced into strips 1-x-3 inches
â—¦ 2 ½ teaspoons salt
â—¦ 1 ½ teaspoons freshly ground black pepper
â—¦ 4 cups thinly sliced onions
â—¦ 1 tablespoon minced garlic
â—¦ ½ cup all-purpose flour
â—¦ 1 cup dry red wine
â—¦ Two 14-ounce cans beef broth
â—¦ 1 teaspoon Emeril's Original Essence
â—¦ 1 pound large white button mushrooms, wiped clean, trimmed and sliced
â—¦ ½ cup finely chopped red onions
â—¦ ½ cup finely chopped green onions
â—¦ 1 tablespoon olive oil
â—¦ 1 pound wide egg noodles
â—¦ 1 cup sour cream
â—¦ 2 cups grated white Cheddar cheese


Recipe

Preheat the oven to 350° F.

Cook the bacon in a large heavy skillet or Dutch oven over high heat until slightly crispy, about 7 minutes. Meanwhile, season the beef with 1 teaspoon salt and 1 teaspoon black pepper. Add the beef to the bacon and cook, stirring, for 3 minutes. Add the onions and cook, stirring, until soft, about 8 minutes. Add the garlic and the flour. Cook, stirring, for 3 minutes. Add the red wine and the beef broth. Stir to blend and bring to a boil. Add ½ teaspoon salt, the remaining ½ teaspoon black pepper, and the Essence. Reduce the heat to medium and simmer for 5 minutes. Add the mushrooms, red and green onions, and cook, stirring occasionally, for 4 minutes. Remove from the heat.

Combine 4 quarts water, the olive oil, and the remaining 1 teaspoon salt in a large pot. Bring to a boil, add the noodles, and cook until al dente, 5 to 6 minutes. Drain well and transfer to a large mixing bowl. Add the beef sauce and the sour cream and toss to coat evenly. Pour the mixture into a deep 9 x 13-inch baking dish. (This will be a tight fit.) Sprinkle the cheese evenly over the top of the noodle mixture. Place the baking dish on a large baking sheet and bake until bubbly and golden, about 20 minutes. Remove from the oven and keep warm.

Makes 10 to 12 servings