Beef Stroganoff

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Beef tenderloin - well trimmed,
		Meat cut into 2" by 1" by 1/2" strips
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable oil
6 tablespoons	90ml	Butter - (3/4 stick)
1/4 cup	36g / 1.3oz	Finely-chopped shallots
1 lb	454g / 16oz	Small button mushrooms - thickly sliced
1 cup	237ml	Canned beef broth
2 tablespoons	30ml	Cognac
3/4 cup	177ml	Crème fraîche or whipping cream
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Chopped fresh dill
12 oz	340g	Egg noodles - (wide)
1 tablespoon	15ml	Paprika

Recipe Instructions

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and saute until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and saute until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.

Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

This recipe yields 4 servings.

Source:
Bon Appetit, September 1999

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