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Beef stroganoff has been a staple in most households since the 1950’s. While the original Russian dish from the 1860’s consisted merely of cubed beef that had been floured and seared with a sauce of beef stock, prepared mustard and sometimes sourcream, it somehow morphed into ground beef, onions, canned mushrooms (even cream of mushroom soup), stock and sour cream. The original recipe didn’t exactly tantalize my taste buds and the later incarnations certainly don’t. The recipe just didn’t inspire me, so as an adult I never prepared it.
That was until my wife and I were out with some friends at a restaurant a few years ago that they had recommended. At the urging of the husband, my wife settled on the beef stroganoff. He assured her she wouldn’t be let down. Now I must preface this with the fact that my wife is a sour cream freak. She absolutely LOVES it. I swear, she puts it on everything. So knowing that, I figured the recipe had a chance with her. After the first bite I knew they were on to something. Her eyes rolled back in heavenly bliss as she savored a bit of ribeye steak mixed with pasta and coated with a luscious sour cream sauce. I was quickly informed that I must learn how to make this. Being that I didn’t have a choice in the matter, I tasted a few bites and got a good idea what was in there.
Over the next few months I made it I tinkered with different versions of a recipe making subtle changes to just about everything until she finally declared “that’s the one.” And ever since, it’s been my wife’s absolute favorite recipe. So imagine her joy when I informed her what we were having for dinner. While far from its humble beginnings 150 years ago, this modern beef stroganoff is now a staple in our house as well. Enjoy!
I started by seasoning two 8 ounce beef tenderloin filets with kosher salt and fresh black pepper after trimming some sinew off the sides. I heated my oven to 400 degrees.
I got out an 8 ounce package of crimini mushrooms.
Then I sliced them nice and thick.
I minced 3 shallots.
And minced 2 cloves of garlic as well.
I added 2 tablespoons of butter to a wide fry pan over medium high heat and seared the beef on each side for 3 minutes. Yeah, I know there’s 3 steaks in the pan. My wife wanted lunch for the next day and I had an extra steak. How is it I didn’t end up with it? I did all the cooking? Oh well-back to the recipe. When they were done, I transferred them to another pan and into the oven for 5 minutes. This ended up a nice medium rare but you can cook it less or more to your liking. I got a pot of water boiling seasoned with several good pinches of salt. As Emiril always said, “I don’t know where you come from, but our water doesn’t come seasoned.”
I added the mushrooms to the pan and cooked them for 1 minute over medium heat. I added the shallots and garlic along with 1/2 teaspoon dried summer savory and cooked for another 3 minutes until softened. I then added 1 teaspoon freshly chopped thyme and 1 tablespoon fresh chopped flat leaf parsley and stirred to combine.
I added 1/3 cup dry white wine along with 1 cup condensed beef broth and 2 teaspoons worcestershire sauce and cooked for 2 minutes. I then whisked in 2 level tablespoons of tomato paste and 1 cup of sour cream and let the whole thing simmer for about 3 minutes until slightly thickened then removed from the heat. I removed the meat from the oven and tented it with foil to rest then dropped my pasta in. I used pappardelle pasta but use whatever kind you feel like. Just cook the pasta about a minute less than what it states as it will continue to cook after the warm sauce is added.
After the meat had rested, I sliced it for serving. I added some pasta to each bowl, topped that with four slices of the beef and poured some of the the sauce over.
And this is what you end up with. A new twist on the classic. Enjoy!
- 2 beef tenderloin filets about 1 pound total
- kosher salt and fresh black pepper
- 2 tablespoons butter
- 1 8 ounce package crimini mushrooms sliced
- 3 shallots finely chopped
- 2 garlic cloves finely chopped
- ½ teaspoon dried summer savory
- 1 teaspoon fresh chopped thyme
- 1 tablespoon fresh chopped flat leaf parsley(Italian)
- ⅓ cup dry white wine
- 1 cup condensed beef broth(Campbells)
- 2 teaspoons worcestershire sauce
- 2 tablespoons tomato paste
- 1 cup sour cream
- 8 ounces pasta cooked just underdone by a minute
- Preheat the oven to 400 degrees
- Season the beef with salt and pepper. Heat the butter in a wide fry pan over medium high heat. Add the filets and sear them for 3 minutes/side. Remove to another pan and place them in the oven for 5 minutes. Remove and tent with foil to rest.
- Add the mushrooms to the pan and cook for 1 minute. Add the shallots, garlic and savory and cook another 3 minutes until softened. Add the thyme and parsley and cook another minute. Stir in the wine, broth and worcestershire sauce and cook for 2 minutes. Whisk in the tomato paste and sour cream. Let the whole thing simmer for about 3 minutes until slightly thickened then remove from the heat.
- To serve, divide the pasta into four wide bowls, top each with four slices of beef anf pour some sauve over. Enjoy!