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Gallery Recipe Summary Servings: 12

Ingredients Ingredient Checklist 7 tablespoons unsalted butter 3 shallots, finely chopped 1 pound shiitake mushrooms, stems removed, roughly chopped 1 pound white button mushrooms, sliced 1/2 cup cognac 2 cups heavy cream 1 teaspoon English-style mustard Salt and freshly ground black pepper 2 tablespoons olive oil 2 pounds beef tenderloin, cut into strips 1/8-inch thick 1 cup (about 4 ounces) pear tomatoes, halved 1 pound pappardelle pasta, cooked 1 tablespoon creme fraiche 1 crushed saffron threads 1/4 cup tarragon, finely chopped, plus sprigs for garnish 1/4 cup fresh flat-leaf parsley, finely chopped

Gallery

Recipe Summary Servings: 12

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 7 tablespoons unsalted butter 3 shallots, finely chopped 1 pound shiitake mushrooms, stems removed, roughly chopped 1 pound white button mushrooms, sliced 1/2 cup cognac 2 cups heavy cream 1 teaspoon English-style mustard Salt and freshly ground black pepper 2 tablespoons olive oil 2 pounds beef tenderloin, cut into strips 1/8-inch thick 1 cup (about 4 ounces) pear tomatoes, halved 1 pound pappardelle pasta, cooked 1 tablespoon creme fraiche 1 crushed saffron threads 1/4 cup tarragon, finely chopped, plus sprigs for garnish 1/4 cup fresh flat-leaf parsley, finely chopped

Directions

In a large saute pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and saute until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper.

Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, and add to mushrooms. Once all the meat is seared, deglaze saute pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to saute pan. Cook until just heated through, about 5 minutes. Add creme fraiche.

Heat remaining 1 tablespoon butter in a medium saute pan over medium-high heat. Add tomatoes, and saute until heated through, about 2 minutes.

Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs.

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All Reviews for Creamy Beef Stroganoff

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Creamy Beef Stroganoff

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest