Foodie Friday – Beef Stroganoff
I love Beef Stroganoff, it always reminds me of my childhood. My mother made the best Beef Stroganoff. She didn’t make it often, because with 5 kids under foot it was tough to find the time, but when she did we’d fight over seconds.
When I got married and moved out, I asked for the recipe but she couldn’t find it. I’ve never found a recipe that even came close to hers, but this one is pretty darn good! Actually, it’s better than good.
The only modification I made was to use beef tenderloin instead of chuck roast, and it was a huge hit!
- 1 lb beef tenderloin (**original recipe calls for 2lbs beef chuck roast)
- 1/2 cup red wine, divided (I used Cabernet Sauvignon)
- 1 Tbsp evoo (extra virgin olive oil)
- 1 stick unsalted butter, divided
- 1 large onion, diced
- 3 cloves garlic, diced
- 1 cup sliced white mushrooms
- 1/4 cup all-purpose flour
- 1 1/3 cups beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp prepared yellow mustard
- 1 tsp crushed red pepper
- 1/3 cup sour cream
- 3 oz cream cheese, softened
- Combine beef and red wine in a bowl and salt/pepper to taste. Marinade for 10 minutes, then remove beed and pat dry. Reserve remaining marinade.
- Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
- Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef, onion, and mushroom mixture. Heat through and season with salt and black pepper.
- Stir in the sour cream and cream cheese just before serving.
- Serve over wide egg noodlees.
- **If you use beef chuck, cover and simmer over low heat, before adding sour cream and cream cheese, 1 hour until meat is tender.
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