Beef Stroganoff (8.392 on a scale of 10)

Bon Apetít Cookbook, pg. 288

I didn’t cook last night because Brendan and I went to Uncle Julio’s and I got to have a swirl margarita with a plastic pink flamingo and it was awesome. The chicken enchiladas with verde sauce needs a little help. The tomatillos aren’t cooked enough I think.

ANYWAY, I made this recipe a few weeks back and it was awesome and my mom asked for it. I hate to go against the dish’s actual title, but I think I’m going to use grilled, shredded chicken next time.

• 1 2 1/2 lb. well-trimmed beef tenderloin roast, cut into 2×1x1/2 in. strips (I used stew meat. Do you know how expensive beef tenderloin is??)
• 2 T vegetable oil
• 6 T butter, room temp.
• 1/4 C finely chopped shallots (I used an onion)
• 1lb mushrooms, thickly sliced
• 1 C beef broth
• 2 T Cognac or brandy (I used brandy cause that’s what we had)
• 3/4 C crème fraiche or whipping cream (I used whipping cream cause that’s what I had)
• 1 T Dijon mustard (mustard is one of my favorite words in French. It’s pronounced “mootarhdd.” funny)
• 1 T chopped fresh dill (didn’t have any)
• 12 oz. wide egg noodles
• 1 T Hungarian sweet paprika

1. Sprinkle meat with s&p. heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown, about 1 minute per side. Using tongs, transfer meat to rimmed baking sheet.
2. Melt 2 T butter in same skillet over medium high heat. Add shallots and sauté until tender, scraping up any browned bits, about 2 min. Add mushrooms. Sprinkle with pepper and sauté until mushrooms brown and juices evaporate, about 12 min. Add broth, then Brandy. Simmer until sauce thickens and just coats mushrooms, stirring occasionally, about 14 min. Stir in whipping cream and mustard. Add meat and any accumulated juices from cooking sheet. Simmer over med-low heat until meat is heated through but still med.-rare, about 2 min. Stir in chopped dill. Season to taste w/ s&p.
3. MEANWHILE, cook noodles in large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. Transfer hot noodles to bowl. Add remaining 4 T butter and toss to coat. Season to taste with s&p. Divide noodles among plates. Top w/ beef and sauce. Sprinkle generously with paprika.

I pretty much did this recipe as it says all the way through – though I didn’t use as much butter and added olive oil. I’m sure the recipe would have been out of this world if I’d used beef tenderloin, but we only cook that in this house on a special occasion. Like if Brendan won the powerball lottery or something. But, I think you could substitute plenty of other meats and add veggies and it would hold up. I loved it. As a leftover dish, I’m not so sure about it. The sauce doesn’t keep it’s umph, but it’s still good.

Since I made this before starting the blog, no pics. BUT the next time I make it, I’ll post one.