Beef Stroganoff With Cremini & Porcini Mushrooms
photo by Mrs Goodall
- Ready In:
- 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
- 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.
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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!
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