Ingredients
- For Stroganoff:
- 4 tablespoons butter
- 1 pound lean beef tenderloin or top sirloin, cut into strips
- 1/2 onion, thinly sliced
- 1/4 cup sliced shiitake mushrooms
- 1/4 cup sliced portobello mushrooms
- 1/4 cup sliced chanterelle mushrooms
- 1 tablespoon all-purpose flour
- 1/2 cup beef stock
- 1/2 cup red wine, preferably Burgundy or Pinot Noir
- 1 tablespoon dijon mustard
- 1/4 cup sour cream
- For Noodles:
- 1 pound egg noodles
- 1 tablespoon butter
- For Garnish:
- 1 ounce enoki mushrooms or sliced shiitake mushrooms
- 1 bunch scallions, sliced on a diagonal
Preparation
Step 1
TO PREPARE STROGANOFF: Heat 2 tablespoons of the butter in a heavy saute pan or skillet. Season the meat with salt and pepper, add to the pan, and brown on all sides over medium-high heat. Add the onion and mushrooms, and sauté about 4 minutes longer. Cover to keep warm and set aside. In a separate pan, blend the remaining 2 tablespoons of butter with the flour over low heat to make a roux. When the mixture begins to bubble, gradually stir in the stock and wine. Raise the heat to medium and bring to a boil, while stirring, making sure the mixture is smooth. Stir in the mustard, sour cream, and reserved beef and mushroom mixture, and keep warm.
TO PREPARE NOODLE: Bring a large saucepan of salted water to a boil. Add the noodles to the pan of boiling water and cook at a low boil until al dente, about 10 minutes. Drain, then toss the noodles with the butter to coat.
TO SERVE: Arrange the buttered noodles on warm serving plates and top with the stroganoff. Garnish with the mushrooms and scallions, and serve immediately.