BON APPETIT BEEF STROGANOFF RECIPES

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ADAM’S BEEF STROGANOFF RECIPE | BON APPÉTIT



Adam’s Beef Stroganoff Recipe | Bon Appétit image

Adam Rapoport's recipe for beef stroganoff is hearty, satisfying, and easy. Bulk it up with more mushrooms. Cut the entire recipe in half.

Provided by Adam Rapoport

Yield 4 Servings

Number Of Ingredients 15

7 tablespoons olive oil, divided
1 pound maitake, crimini, or shiitake mushrooms, sliced or torn into large pieces
1 tablespoon finely chopped fresh thyme
Kosher salt, freshly ground pepper
1 pound roast beef tenderloin, cut into 1x1-inch pieces
1 medium onion, finely chopped
2 garlic cloves, finely chopped
4 cups low-sodium chicken broth
1 cup heavy cream
½ cup sour cream
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
12 ounces egg noodles
3 tablespoons unsalted butter, cut into small pieces
Chopped fresh parsley and fresh chives (for serving)

Steps:

  • Heat 3 Tbsp. oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, 10–12 minutes. Transfer to a large bowl.
  • Increase heat to high and heat 2 Tbsp. oil in same skillet. Cook beef, tossing often, until browned on all sides, 5–8 minutes. Transfer to bowl with mushroom mixture.
  • Reduce heat to medium-high, add remaining 2 Tbsp. oil to skillet, and cook onion and garlic, stirring occasionally, until golden and softened, 8–10 minutes. Add broth and cream, bring to a simmer, and cook until reduced by half, 20–25 minutes. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy, 8–10 minutes. Add mushrooms and beef with any accumulated juices and cook, stirring occasionally, until just heated through.
  • Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.
  • Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.

BEEF STROGANOFF RECIPE | EPICURIOUS



Beef Stroganoff Recipe | Epicurious image

This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.

Provided by EPICURIOUS.COM

Yield Makes 4 servings

Number Of Ingredients 12

1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika

Steps:

  • 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 single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
  • Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche 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.
  • Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

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