Archives for February 2010

Beef Stroganoff

Both my mother and my sister make delicious versions of beef stroganoff and I often use their recipes, but this one is a bit luxurious with the use of beef tenderloin and bourbon.  I typically make this recipe when I buy a whole tenderloin as I use the end pieces and uneven bits I get while trimming.

Ingredients:

• 2 tbs olive oil
• 2 pounds beef tenderloin, cut into 3″ long and “1 inch wide strips and patted dry
• 1/2 tsp each, salt & pepper
• 2 tbs butter
• 1/2 medium onion, chopped finely
• 1 pound cremini or small white mushrooms, chopped roughly
• 1 cup beef broth
• 2 tbs bourbon
• 1  cup sour cream
• 2 tbs Dijon mustard
• 1 tbs flat leaf parsley, chopped
• Cooked white rice or wide egg noodles

Directions:

1. Add olive oil to a large skillet over high heat until nearly smoking.  Season meat with salt and pepper, then add to hot skillet and brown on all sides, about 2 minutes.  Place meat into a shallow baking dish for later use.
2. Melt butter in the skillet used for the meat over medium-high heat.  Add onions and cook until softened and slightly golden, about 4 minutes.
3. Add mushrooms and sauté for about 10 minutes.
4. Add broth and bourbon and cook down until liquid is almost completely evaporated, about 15 minutes.
5. Incorporate the sour cream and mustard, combining well, then add the reserved meat and any juices from the baking pan. Continue cooking on medium-low heat for about 5 minutes.  Add parsley and re-season with salt and pepper if needed.
6. Serve over white rice or egg noodles.

Serves 4.

Notes:  I typically serve this dish over egg noodles, but my guy loves it over white rice.  Nice alternative.  I also like to add an additional dollop of sour cream to top off the dish at serving time.