1/6 Photos of Beef Stroganoff With Cremini & Porcini Mushrooms
This recipe is from the magazine Fine Cooking. It's by far the best beef stroganoff I've ever tasted. It wasn't difficult at all, and didn't take much time. I made it after work one evening. The ingredients were readily available in my grocery store, and well worth the investment. The porcini mushrooms really add a great flavor and deeper color to the beef broth. I'd be proud to serve this dish to company. Note: I recommend you prep all remaining ingredients while the dried porcini is steeping. The rest of the steps are very quick, and don't allow time for prepping as you go. Second note: I buy whole beef tenderloins at Costco for a very reasonable price. I remove the silver skin myself with a sharp meat carving knife. I get a fabulous roast, quite a few filet mignon steaks, and the funny shaped thinner "tail" part (about a pound) is perfect for this recipe, although you could use any part of the tenderloin.
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Units: US | Metric
- 1 1/2 cups canned low sodium beef broth
- 1 (1/2 ounce) package dried porcini mushrooms
- 3 tablespoons vegetable oil
- 1/4 cup unsalted butter
- 8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
- 1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
- kosher salt
- fresh ground pepper
- 3 tablespoons flour
- 1 medium onion, thinly sliced
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 5 tablespoons creme fraiche
- 12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
- 2 tablespoons chopped fresh parsley
- 1Combine the beef broth and dried porcini in a small saucepan.
- 2Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
- 3With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
- 4Strain the broth through a sieve and set aside.
- 5Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
- 6When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
- 7Transfer to a bowl.
- 8Season the beef strips generously with kosher salt and pepper and dredge in the flour.
- 9Add 2 tbsp oil to the pan and heat over medium-high heat.
- 10When oil is hot, add the beef, spreading it in a single layer.
- 11After about a minute, turn each piece to brown the other side.
- 12Don't overcook!
- 13Work quickly, the whole process only takes a couple of minutes.
- 14Remove beef to the same bowl with the cremini.
- 15(Work in smaller batches, if you prefer).
- 16Melt the remaining 3 tbsp butter in the pan over medium-high heat.
- 17Add the onion.
- 18Saute, scraping up the browned meat bits at the bottom of the pan.
- 19When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
- 20Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
- 21Bring to a simmer while stirring.
- 22Cook just until the sauce thickens slightly, 1- 2 minutes.
- 23Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
- 24Taste, and adjust seasonings.
- 25Serve over cooked noodles, sprinkled with parsley.
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Nutritional Facts for Beef Stroganoff With Cremini & Porcini Mushrooms
Serving Size: 1 (248 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 924.5
- Calories from Fat 480
- Total Fat 53.3 g
- Saturated Fat 22.2 g
- Cholesterol 224.4 mg
- Sodium 145.9 mg
- Total Carbohydrate 74.2 g
- Dietary Fiber 4.3 g
- Sugars 4.0 g
- Protein 37.7 g