My Mother is an absolutely fantastic cook, however even she would tell you she was not born that way. Her first creations were far from stellar and it has taken many years of trial and error to acquire the skill she demonstrates today. Growing up with her meant trying so many food combinations I ultimately lost track of most of them. Some I liked, some I didn’t, yet some I loved and this Beef Stroganoff recipe is one of them.
This recipe is a very uncomplicated one. The simplicity is what highlights the flavours, while the texture is comforting. Using locally produced Alberta Beef Tenderloin (I use Real Deal Meats in Edmonton), and Fresh Cremini Mushrooms, this Stroganoff is earthy. Add some fresh local sour cream and a hint of tomato gives the sauce a creamy finish.
Ideally I like to serve my Stroganoff over warm broad egg noodles. However any pasta will do. As you can see in the photo I used an Italian Gemelli Pasta. I then garnish with some fresh parsley, a pinch of rosemary, and a nice grind of pepper to finish the dish. Serve this with a nice Bordeaux.
Rich and Creamy Beef Stroganoff
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Ingredients
The key to this dish is using fresh local ingredients when you can. Ideally use fresh beef tenderloin however this works just a well with a medium rare left over beef roast. As for the mushrooms, try to avoid the plain white mushrooms and opt for a Shitake, Cremini, or mini portobello if possible.
- 3 Beef Tenderloin Steaks (sliced very thin)
- 1 Lg Yellow Onion (sliced very thin)
- 2 cloves of fresh minced Garlic
- 6 Tbsp Butter
- 500g Fresh Cremini Mushrooms (sliced)
- 1/4 c Flour
- 2 Tbsp Tomato Paste
- 1 Tsp Worcestershire Sauce
- 2-3 c Beef Stock
- 1/4 c Sour Cream
- Salt & Pepper to taste
- 500g of Broad Pasta Noodles
- 1 Tbsp Fresh Parsley
- Sprinkle of Fresh Rosemary
Instructions
- The first step in this dish as in any other, is to grab your ingredients and prepare them for cooking. So slice your beef, onions, and mushrooms and set aside. Peel your garlic and set aside. Gather your tomato paste, and remaining ingredients and set aside. Bring your pasta water to a boil, cover, turn down to low heat, and leave until ready.
- In a large frying pan, melt 2 Tbsp of butter. Add the minced garlic and cook for one minute. Add your beef and brown leaving a trace of pink in the centre. Remove from the pan and set aside.
- In the same frying pan, add 2 Tbsp of butter. Add your onions and mushrooms and cook until the onions and the mushrooms soften. Approximately 5-7 minutes. Set aside.
- In the same frying pan again, melt the remaining 2 Tbsp of butter. Add the flour and mix well to form a paste. Slowly add the Beef Stock 1/2 cup at a time whisking with each addition. Keep adding until you get the consistency you like. I like my sauce thicker, so I only use about 2.5 cups of stock.
- Once you have your base nice and thick and the flour is all incorporated, add your tomato paste and Worcestershire sauce. Whisk thoroughly to fully incorporate.
- Add your sour cream and a good, healthy grind of pepper. Return your mushrooms, onions, and beef to the sauce. Mix, put on low heat, cover, and set aside.
- Make your pasta as per the package instructions.
- Plate the dish in the following manner: Noodles, then the sauce (be sure to have a healthy amount of meat and mushrooms for each person), sprinkle with parsley and rosemary, and finish with a grind of both salt and pepper. Serve at once.
