What is there not to love about Beef Stroganoff? Perhaps all those calories–but this classic Russian dish makes for one seriously delicious, albeit calorie sinful, dish every once in a while. It’s generally believed, however, that a French chef who was employed by a Russian family is the original creator and that he named the recipe in honor his employer: Count Pavel Alexandrovich Stroganov. I made this scrumptious and rich dish recently for our traditional Sunday family dinner. (Hint: it’s even better the next day!) It does take a bit of effort to prepare but once you get into the groove, you’ll find that the journey was well worth the destination.
Beef stroganoff is comfort food on steroids. Here is my son going for second helpings!
1 lb egg Fettuccine or broad egg noodles
4 tablespoons butter, divided
1 tablespoon olive oil
1/2 onion, chopped
4 cloves garlic, crushed or minced
1 pound sliced mushrooms
½ chopped yellow pepper
½ chopped orange pepper
1 lb lean beef fillet steaks, seasoned with lemon salt and garlic powder or salt and cubed into 1 1/2-inch pieces
2 teaspoons Dijon mustard
1 tablespoon tomato paste
1 teaspoon paprika, (smoky or mild)
Dash or two of cayenne pepper or to taste
1/3 cup dry white wine
2 cups beef broth
1 can cream of mushroom soup plus fill with milk one half to 2/3s of the emptied can with whole milk to dilute
2 tablespoons flour
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 cup light sour cream at room temperature
Freshly chopped parsley to garnish
Melt 2 tablespoons of butter and a tablespoon of olive oil in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside.
Melt the remaining butter in the pan; add the onions and peppers and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes).
Add the wine and cook for about 3 minutes while stirring occasionally. Deglaze the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).
While wine is reducing down, whisk together in a large bowl the beef broth, cream of mushroom soup and milk, flour, Worcestershire sauce, tomato paste and mustard until smooth. Pour the mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
Return the beef and any juices from the plate to the pan and season with extra salt and cayenne pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
Boil the pasta in a large pot of boiling salted water according to instructions until al dente. Remove: strain and set aside.
Add the pasta into the pan or serve the stroganoff over the top of the pasta on a plate or in a bowl. Garnish with parsley.