Recipe by PanNan
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.
Top Review by AmuznSusan
Definitely THE BEST STROGANOFF recipe of all time!!! It does take time to make but well worth the effort. I followed the recipe exactly as written and it turned out great. Don't be tempted to substitute anything for the creme fraiche; it is more tangy than sour cream and adds a mellow smoothness to the sauce that cannot be replicated. If your local market doesn't sell creme fraiche, it is readily available at high-end gourmet grocery stores such as Wegman's and Whole Foods. My boyfriend couldn't get enough of this recipe. He kept saying what a wonderful cook I was (I'm not that good a cook, I just have great recipes! ;-) Well this recipe must have some magic hidden in it too, because later that night he proposed and now we're engaged!!! My new fiance said I can make this dish for him any time! Thanks for posting this wonderful recipe PanNan!
- 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
Directions See How It's Made
- Combine the beef broth and dried porcini in a small saucepan.
- Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
- With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
- Strain the broth through a sieve and set aside.
- Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
- When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
- Transfer to a bowl.
- Season the beef strips generously with kosher salt and pepper and dredge in the flour.
- Add 2 tbsp oil to the pan and heat over medium-high heat.
- When oil is hot, add the beef, spreading it in a single layer.
- After about a minute, turn each piece to brown the other side.
- Don't overcook!
- Work quickly, the whole process only takes a couple of minutes.
- Remove beef to the same bowl with the cremini.
- (Work in smaller batches, if you prefer).
- Melt the remaining 3 tbsp butter in the pan over medium-high heat.
- Add the onion.
- Saute, scraping up the browned meat bits at the bottom of the pan.
- When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
- Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
- Bring to a simmer while stirring.
- Cook just until the sauce thickens slightly, 1- 2 minutes.
- Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
- Taste, and adjust seasonings.
- Serve over cooked noodles, sprinkled with parsley.