Ingredients: |
Ingredients: 2½ lbs beef tenderloin, well-trimmed, cut into 2x1x½" strips
2 tbsp vegetable oil
6 tbsp butter
1 lb button mushrooms, thickly sliced
1 cup beef broth
1 tbsp cognac
¾ cup whipping cream
1 tbsp Dijon mustard
1 tbsp fresh dill, chopped
1-12 oz pkg wide egg noodles
1 tbsp paprika
¼ cup shallots, finely chopped
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Directions: |
Directions:Pat meat dry with paper towels. Sprinkle with salt and pepper.
Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in a single layer and cook until just brown on the outside, about 1 minute per side. Transfer to rimmed baking sheet.
Melt 2 tbsp butter in the same skillet over medium heat. Add chopped shallots and saute until tender, about 2 minutes, scrape up brown bits.
Add mushrooms, sprinke with pepper and saute until liquid evaporates, about 12 minutes.
Add beef broth, then cognac. Simmer until liquied thickens and just coats mushrooms, about 14 minutes.
Stir in whipping cream and Dijon mustard.
Add meat and any accumulated juices from baking sheet.
Simmer over medium-low heat until meat is heated through, but still medium-rare, about 2 minutes.
Stir in chopped dill.
Season to taste with salt and pepper.
Cook noodles, drain and transfer to a bowl. Add remaining 4 tbsp butter and toss to coat noodles. Season with salt and pepper to taste.
Divide noodles among plates and top with beef and sauce. Sprinkle generously with paprika. |
This recipe for Beef Stroganoff is from