Gourmet Beef Stroganoff

How To Feed A Loon
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Servings 8 servings
Recipe Ingredients:
  • 1 1/2 pound beef tenderloin cut into 1" strips
  • 2 tbsp. olive oil
  • 6 tbsp. unsalted butter
  • 1/2 cup shallots diced
  • 1 pound white button mushrooms sliced
  • 2 cups Pacific Foods Organic Low Sodium Beef Broth
  • 2 bay leaves
  • 1 tbsp. smoked paprika plus more to garnish
  • 1 tbsp. dijon mustard
  • 1/4 cup Cognac optional
  • 2 tbsp. fresh dill chopped
  • 1 1/2 cups sour cream, creme fraiche, or whipping cream
  • 12 ounces egg noodles
  • Pat meat dry with paper towels and sprinkle with salt and pepper.
  • Heat oil, preferably in a large Dutch oven, or heavy skillet, over medium-high heat.
  • Working in batches, add meat in a single layer and cook until just brown, then stir. Cook for a total of about 3 minutes.
  • Transfer to a large platter.
  • Drain pan.
  • Add 4 tablespoons of butter to the same pan over medium-high heat.
  • Add chopped shallots and saute until tender, about 4 minutes. Add mushrooms and sprinkle with pepper. Saute until liquid evaporates, about 15 minutes.
  • Add beef stock, bay leaves, paprika, mustard, then Cognac.
  • Simmer until the liquid thickens slightly.
  • Add meat and accumulated juices from the platter.
  • Simmer over medium-low heat until meat is heated through, about 3 to 5 minutes.
  • Stir in 1 tablespoon dill and all of the crème fraîche (or sour cream).
  • Season to taste with salt and pepper. Remove the bay leaves.
  • Meanwhile, bring a pot of salted water to a boil. Add the egg noodles and cook until tender, drain. Place noodles back in pot. Add the remaining 2 tablespoons of butter to the noodles, mix.
  • Add the buttered noodles to a large serving dish. Pour the meat mixture over the noodles and stir to combine. Garnish with remaining dill and a sprinkle more of smoked paprika.