I recently experienced an unnatural craving for Beef Stroganoff, something (until now) I don’t even eat annually. It has probably been fifteen years since I’ve had this Russian import turned American comfort food. But when I saw this recipe in my new favorite cookbook, bon appetit: fast, easy, fresh I knew I had to make it for my husband. It turned out, creamy, tangy, and delicious.
This recipe is great on any weeknight as it requires nearly zero prep and only takes about 15 minutes to complete. It’s going on regular rotation here at our house. Try it today!
Beef Stroganoff (bon appetit: fast, easy, fresh Barbara Fairchild, pg. 386)
1 ½ lbs. well-trimmed beef tenderloin, cut into 2 x 1 x ½ inch strips (I used sirloin kebab pieces and left them as-is)
8 tablespoons (1 stick) butter, divided
½ cup finely chopped shallots
4 garlic cloves
1 pound assorted fresh wild mushrooms (such as stemmed shitake, oyster, and crimini but button will work too), thickly sliced
1 cup beef broth
1 cup heavy whipping cream
2 tablespoons brandy
4 tablespoons chopped fresh Italian parsley, divided (or 2 tablespoons dried parsley)
12 ounces wide egg noodles
Sprinkle beef with salt and pepper generously. Melt 1 tablespoon butter in heavy large nonstick skillet over high heat (don’t add butter until pan is fully heated). Add half of beef in single layer. Cook just until brown, about 1 minute per side. Transfer to bowl. Repeat with 1 tablespoon butter and remaining beef.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes, scraping up browned bits. Add garlic and stir until fragrant, about 30 seconds. Add mushrooms. Sprinkle with pepper and sauté until mushrooms brown and juices evaporate, about 4 minutes. Add broth, cream, and brandy. Simmer until thickened to sauce consistency, about 5 minutes. Add beef and any juices. Simmer over medium-low heat until beef is heated through but still medium-rare, about 2 minutes. Stir in 2 tablespoons parsley. Season with salt and pepper.
Meanwhile, cook noodles in a large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer hot noodles to bowl. Add remaining 4 tablespoons butter and 2 tablespoons parsley and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce.