Beef Stroganoff

Ingredients:

  • 1 cup beef stock (chicken is good too)

  • 1/2 cup sour cream

  • 1 lb beef tenderloin, sliced into strips

  • 4 tbl butter

  • 2 shallots or 1/2 onion, finely sliced

  • 1/4 lb shitake or cremini mushrooms sliced

  • 1 garlic clove, crushed

  • 2 tsp smoked paprika

  • 1/2 tsp mushroom powder- optional (sometimes called mushroom umami @ Trader Joe’s)

  • 1 Tbl Worcestershire sauce

  • 1 tsp Dijon mustard

  • 1 Tbl parsley, finely chopped

  • salt and pepper

BeefStroganoff.jpeg

Preparation:

  • Generously season the filet strips with salt and pepper.

  • Heat half the butter (2 Tbl) in a frying pan on medium-high, when sizzling, add the meat and cook turning often until golden brown on each side. About 6 - 8 minutes. Remove and set aside. 

  • Add the rest of the butter (2 Tbl) to the steak pan, lower the heat to medium. Add the shallots and a pinch of salt, and cook for about 3 mins or until softened. Try not to burn or overcook.

  • Add the mushrooms with a 1/4 tsp salt and cook for 5 mins or until golden and softened and the moisture has mostly evaporated. Adding a little salt will help them soften and extract their moisture.

  • Stir in the garlic and paprika along with a pinch of mushroom powder (ok to omit if not available) and continue to cook for 1 min.

  • Add the Worcestershire and mustard, and simmer for an additional 1 minute. Taste for seasoning.

  • Turn the heat down to medium-low.

  • Add the meat back to the pan, stir into the mushroom sauce, then turn off heat.

  • Add 1/2 of the sour cream off the heat and stir in. If you add while the heat is on it will curdle and/or separate.

  • Add a little milk to the remaining sour cream and drizzle it over the beef.

  • Sprinkle with parsley and a pinch of paprika to serve.