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Red Chile, Beef and Shiitake Mushroom Stroganoff


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  • 1 lb. filet mignon or filet mignon tips
  • 1 Tbs. cooking oil
  • 2 Tbs. butter
  • 1 onion chopped finely
  • 1/2 lb. white mushrooms, cut in half
  • 6 oz. shiitakes mushrooms, stems removed, caps cut in half
  • 1 tsp. salt
  • 1 tsp. flour
  • 2/3 cups chicken stock
  • 1/8 tsp. black pepper
  • 1/2 cup heavy cream
  • 2 tsp. Dijon mustard
  • 1 1/2 tsp. Chimayo or ancho chili powder (medium hot)
  • 1 Tbs. paprika
  • 1/2 lb. wide egg noodles
  • 1/4 cup sour cream
  • 1 Tbs. chopped fresh dill
  • 1 Tbs. chopped fresh parsley
  • 1 tsp. fresh thyme, optional



Step 1

Cut the filet into 1/4 in. thick slices. Stack the slices and cut them into 1/2 in. wide strips. Heat a large, non-stick frying pan over high heat. Toss the meat with the oil and sear, in batches if necessary, until medium rare, about 1 minute per side. Remove from pan. In a medium frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, about 5 minutes. Increase the heat to moderate, add the mushrooms and 1/4 tsp. salt and cook, stirring until the mushrooms are well browned, about 20 minutes. Reduce the heat, add the flour and cook, stirring, for 1 minute. Add the stock, the cream, mustard, chili powder, paprika and meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes. Cook the noodles in boiling, salted water until just done, about 9 minutes. Drain. Add the meat, sour cream, dill, parsley, thyme, the remaining 3/4 tsp. salt and the pepper to the sauce. Heat but do not boil, of the sauce may curdle. Serve sauce over noodles.

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