Cremini and Porcini Mushrooms Beef Stroganoff PT70M https://img3.recipesrun.com/201907/2019/1011/c3/1/823240/300x200x90.jpg Beef tenderloin is traditional and works great for Stroganoff—I especially like it because it’s so tender and cooks quickly. But it isn’t necessarily the most flavorful cut. So, I bump up the flavors in the dish by using earthy, intense porcini mushrooms to infuse the beef broth and finishing the sauce with creme fraiche, which I find to be lighter than the usual sour cream, with a nuanced nuttiness. 4 servings Ingredients: 2 tbsp. chopped fresh flat-leaf parsley Cooked egg noodles or fresh egg fettuccine 5 tbsp. creme fraiche 1/2 tsp. Worcestershire sauce 1 tbsp. Dijon mustard 1 tbsp. medium onion, thinly sliced 3 tbsp. all-purpose flour freshly ground black pepper Kosher salt 1 pound beef tenderloin, cut into strips about 2 inches long 10 oz. cremini mushrooms, stems trimmed, caps wiped clean and thickly sliced 1/4 cup unsalted butter 3 tbsp. vegetable oil, not olive oil 1/2 oz. dried porcini mushrooms 1 1/2 cups beef broth
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    Cremini and Porcini Mushrooms Beef Stroganoff

    4.5

    ( By zhanghengshuo )

    Beef tenderloin is traditional and works great for Stroganoff—I especially like it because it’s so tender and cooks quickly. But it isn’t necessarily the most flavorful cut. So, I bump up the flavors in the dish by using earthy, intense porcini mushrooms to infuse the beef broth and finishing the sauce with creme fraiche, which I find to be lighter than the usual sour cream, with a nuanced nuttiness.
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    Cremini and Porcini Mushrooms Beef Stroganoff
      01 Information
      • Grade easy
      • Serving 4 servings
      • Calorie 500 Kcal
      • Prep Time 40 Mins
      • Cook Time 30 Mins
      • Total Time 70 Mins
      02 Ingredients
      • Serving
        • 2 tbsp. chopped fresh flat-leaf parsley
        • Cooked egg noodles or fresh egg fettuccine
        • 5 tbsp. creme fraiche
        • 1/2 tsp. Worcestershire sauce
        • 1 tbsp. Dijon mustard
        • 1 tbsp. medium onion, thinly sliced
        • 3 tbsp. all-purpose flour
        • freshly ground black pepper
        • Kosher salt
        • 1 pound beef tenderloin, cut into strips about 2 inches long
        • 10 oz. cremini mushrooms, stems trimmed, caps wiped clean and thickly sliced
        • 1/4 cup unsalted butter
        • 3 tbsp. vegetable oil, not olive oil
        • 1/2 oz. dried porcini mushrooms
        • 1 1/2 cups beef broth
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      03 Method
      • Step 1
        In a small saucepan, combine the broth and dried porcini. Bring to a boil, remove from the heat, cover, and let steep for 30 min. With a slotted spoon, lift the porcini out of the broth; chop coarsely and set aside. Strain the broth through a cheesecloth-lined sieve and set aside.
      • Step 2
        Strain the porcini-enriched beef broth to remove grit from the mushrooms. The porcini and their soaking liquid give the Stroganoff great depth of flavor. Heat 1 Tbs. each of the oil and butter in a large saute pan or skillet over medium-high heat.
      • Step 3
        When the oil is hot, add the cremini mushrooms and saute, stirring often with a wooden spoon, until the mushrooms are softened and well browned, 5 to 6 min. Take the pan off the heat and transfer the cremini to a bowl.
      • Step 4
        Season the beef strips generously with salt and pepper and dredge them in the flour. Return the pan to medium-high heat and add the remaining 2 Tbs of oil.
      • Step 5
        When the oil is very hot, swirl to coat the pan and then add the beef, spreading it in a single layer and stirring with the wooden spoon so that it browns quickly on all sides, 1 to 2 min. Be sure not to overcrowd the pan; work in batches if necessary.
      • Step 6
        Saute the beef just long enough so that it browns slightly on all sides; don’t overcook it. Transfer the beef to the bowl with the cremini. Dredge the beef in flour to help it brown quickly in the pan.
      • Step 7
        Still, over medium-high heat, melt the remaining 3 Tbs butter in the pan and add the onion. Saute, scraping up the browned bits in the bottom of the pan with the wooden spoon, until the onion just begins to brown, 4 to 5 min.
      • Step 8
        Pour in the reserved porcini soaking broth. Stir in the mustard and Worcestershire sauce and then add the porcini, cremini, and beef, along with any accumulated juices. Bring to a simmer while stirring.
      • Step 9
        Cook just long enough so that the sauce thickens slightly, 1 to 2 min. Reduce the heat to low and stir in the creme fraiche, cooking just until heated through. Taste and adjust the seasonings. Serve over the egg noodles or fettuccine, sprinkled with the parsley.
      • Step 10
        Stir in the creme fraiche and cook just until heated through.
      • Step 11
        Beef Stroganoff is delicious with egg noodles, but other starches make good side dishes, too, provided they can soak up the wonderful sauce. Try spaetzle (tiny dumplings), mashed potatoes, steamed new potatoes, or simple rice pilaf.
      04 Author
      zhanghengshuo zhanghengshuo
      75 Recipes

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