Beef and Mushroom Stroganoff

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(1 vote)
Beef and Mushroom Stroganoff
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25 min.
ready in 53 min.
Ready in


2 ½ lbs beef tenderloin (well trimmed, meat cut into bite-size strips)
salt (to taste)
freshly ground Black pepper (to taste)
2 Tbsps vegetable oil
6 Tbsps butter (divided)
2 shallots (peeled and chopped)
16 ozs small button Mushroom (cleaned and thickly sliced)
1 cup canned Beef broth
2 Tbsps Cognac
¾ cup Sour cream
1 Tbsp Dijon mustard
1 Tbsp chopped, fresh parsley (plus extra for garnish)
12 ozs wide Egg noodle
1 Tbsp paprika (optional)
How healthy are the main ingredients?
Sour creamparsleysaltshallot

Preparation steps

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in large heavy-bottomed 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 meat to rimmed baking sheet.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up any browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 10 minutes. Add beef broth and Cognac. Simmer until liquid thickens and coats the mushrooms, about 12 minutes. Stir in cream and Dijon mustard. Add meat and any accumulated juices. Simmer over medium-low heat until meat is heated through, do not over cook, about 2 minutes. Stir in chopped parsley. 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 mushroom sauce. Sprinkle with paprika and parsley. Serve.