Beef Stroganoff

November 15, 2016

Beef Stroganoff

Sometimes we need a reminder of why the classics are classics! #TastyTuesday

Beef Stroganoff

Recipe Type: Main Course

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • ¾ lb Beef Tenderloin
  • Salt & Pepper
  • 1 Tbsp Vegetable Oil
  • 4 Tbsp Butter
  • 3 Tbsp Shallots, minced
  • ½ lb Button Mushrooms, sliced
  • 1 Tbsp Cognac
  • ½ cup Beef Stock
  • ¼ cup Sour Cream
  • 2 tsp Dijon Mustard
  • 2 tsp Fresh Dill, chopped
  • 2 cups Egg Noodles
  • ½ tsp Paprika
  • 2 Tbsp Chopped Parsley
  1. Pat meat dry with paper towels. Cut meat into 2” X 1” strips. Sprinkle with salt & pepper. Heat oil in a frying pan. Add meat to pan & sear on both sides. Transfer to a plate. Add butter to pan. Add shallots and sauté for 2 minutes. Add mushrooms & sauté until lightly browned. Add cognac & beef stock. Simmer sauce for about 10 minutes or until slightly thickened. Stir in the sour cream & mustard. Return beef with juices into pan. Heat through. Keep warm.
  2. Bring a pot of salted water to a boil. Add egg noodles and cook until tender. Strain. Add remaining butter & dill. Toss to coat. Place noodles onto a serving plate. Top with beef & sauce. Garnish with paprika & parsley.

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