Beef Stroganoff
Standard
Upgraded
Elevated
A refined version of beef stroganoff featuring a richer sauce and more flavorful beef. This version incorporates dry sherry and uses a blend of mushrooms for a more complex taste.
1.5 lbs
Beef tenderloin, thinly sliced
2 tbsp
Butter
1
Shallot, finely chopped
8 oz
Mixed mushrooms (cremini, shiitake, oyster), sliced
3 tbsp
All-purpose flour
See all 14 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A refined version of beef stroganoff featuring a richer sauce and more flavorful beef. This version incorporates dry sherry and uses a blend of mushrooms for a more complex taste.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Cook egg noodles according to package directions. Drain and set aside.
In a large skillet, melt Butter over medium-high heat. Add Beef and cook until browned, about 5-7 minutes. Remove beef from skillet and set aside.
Add Shallot to the skillet and cook until softened, about 3 minutes. Add Mixed mushrooms and cook until browned, about 7-10 minutes.
Sprinkle All-purpose flour over the mushrooms and shallot, and cook for 1 minute, stirring constantly.
Gradually whisk in Beef broth and Dry sherry until smooth. Bring to a simmer and cook for 5 minutes, or until sauce has thickened.
Stir in Sour cream, Dijon mustard, and Worcestershire sauce. Season with Salt and Black pepper to taste.
Return Beef to the skillet and heat through. Do not boil.
Serve over Egg noodles, garnished with Fresh parsley.
1.5 lbs
680 g
Beef tenderloin, thinly sliced
2 tbsp
30 mL
Butter
1
1 medium
Shallot, finely chopped
8 oz
225 g
Mixed mushrooms (cremini, shiitake, oyster), sliced
3 tbsp
45 mL
All-purpose flour
2 cups
475 mL
Beef broth
1/4 cup
60 mL
Dry sherry
1/2 cup
120 mL
Sour cream
1 tbsp
15 mL
Dijon mustard
1 tsp
5 mL
Worcestershire sauce
Salt
to taste
Black pepper
to taste
1 lb
450 g
Egg noodles
2 tbsp
30 mL
Fresh parsley, chopped
Equipment
Large skillet
Large pot
Whisk
1.5 lbs
680 g
Beef tenderloin, thinly sliced
2 tbsp
30 mL
Butter
1
1 medium
Shallot, finely chopped
8 oz
225 g
Mixed mushrooms (cremini, shiitake, oyster), sliced
3 tbsp
45 mL
All-purpose flour
2 cups
475 mL
Beef broth
1/4 cup
60 mL
Dry sherry
1/2 cup
120 mL
Sour cream
1 tbsp
15 mL
Dijon mustard
1 tsp
5 mL
Worcestershire sauce
Salt
to taste
Black pepper
to taste
1 lb
450 g
Egg noodles
2 tbsp
30 mL
Fresh parsley, chopped
Instructions
Cook egg noodles according to package directions. Drain and set aside.
In a large skillet, melt Butter over medium-high heat. Add Beef and cook until browned, about 5-7 minutes. Remove beef from skillet and set aside.
Add Shallot to the skillet and cook until softened, about 3 minutes. Add Mixed mushrooms and cook until browned, about 7-10 minutes.
Sprinkle All-purpose flour over the mushrooms and shallot, and cook for 1 minute, stirring constantly.
Gradually whisk in Beef broth and Dry sherry until smooth. Bring to a simmer and cook for 5 minutes, or until sauce has thickened.
Stir in Sour cream, Dijon mustard, and Worcestershire sauce. Season with Salt and Black pepper to taste.
Return Beef to the skillet and heat through. Do not boil.
Serve over Egg noodles, garnished with Fresh parsley.
Nutrition per serving
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