What do you do if you don’t have a ticket to the 2014 Winter Olympics? You turn on your TV and bring Sochi to you by preparing Beef Stroganoff, a spectacular, traditional Russian dish that your family and friends are sure to love! Get your passport ready…just one bite will immediately transport you to Sochi and will have you cheering “U.S.A!!! U.S.A!!!”.
Just so you know, Beef Stroganoff originated in 19th century Russia and the first known recipe was featured in the classic Russian cookbook A Gift to Young Housewives in 1861. Since then, Beef Stroganoff’s popularity has spread all throughout the four corners of the world. Whether you’re in Australia, Japan, Iran, or elsewhere, you’re certain to find some variation of this classic Russian recipe.
The recipe that I’m sharing with you today is quick, easy, and absolutely delicious! With just a few simple steps, you’ll have a delectable Russian dinner on the table in less time than it takes to order a pizza and have it delivered (yes, in under 35 minutes!). Perfect to serve for the 2014 Winter Olympics Opening Ceremony, this is a dish that’s sure to win you that coveted Gold Medal with your crowd. Enjoy!
Makes 4 servings
1 pound filet mignon or mignon tips (cut into 2 inch long and ¼ inch wide)
3 tablespoons butter
1 small onion, finely chopped
1 pound mushrooms, domestic or wild, caps only – thinly sliced
½ cup beef broth
1 tablespoon Dijon mustard
¼ cup heavy cream
½ cup sour cream
2 teaspoons flour
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
Salt and freshly ground black pepper
8 ounces medium egg noodles, cooked
Heat large non-stick skillet over high heat and sear meat on all sides, about a minute. Work in small batches so that meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions, then add mushrooms, and sauté until deep golden, about 20 minutes.
While onions and mushrooms are cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour, and cook stirring for a minute. Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes. Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over egg noodles.
Recipe courtesy of Michelle Urvater, Food Network