Beef Stroganoff has been a classic in our family for years and it is especially good when you can make it from leftover meat. Over the holidays I cooked a beef tenderloin and there seemed to be about a pound of extra meat. Beef tenderloin makes the best beef stroganoff because the meat is so tender and you can dice it up and toss the meat into the sauce just before serving. Other cuts of beef make great beef stroganoff as well, like skirt steak, flank steak or other thinner sliced beef. The only caveat to using these cuts of beef is to sear the meat just until brown, leaving a pink center and removing it from the pot while you make the sauce. This will prevent the meat from becoming too tough.
Beef Stroganoff makes the perfect winter meal and you can virtually make the entire dinner in just one pot. I like to serve my Beef Stroganoff with a dollop of sour cream on top to add an additional touch of tang to the dish. You could also prepare this meal in a slow cooker — just cook on low heat for 6 hours and boil your noodles separately before serving.
1 pound beef tenderloin, leftover or fresh (read above for other cuts of beef)
3 cups mixed mushrooms, I used crimini, oyster and shitake
1 tablespoon butter
2 tablespoons all purpose flour
2 sprigs fresh thyme
2 cups veal stock or beef stock
1/2 cup sour cream + more for topping
1 pound dried pappardelle
(Makes 4 -6 Servings)
1. Boil the pasta and drain, reserving a cup of pasta water, set aside. Dice up the beef tenderloin (or other leftover beef) or slice the fresh beef and saute it in a pot with 2 tablespoons of olive oil until seared on the outside, about 4 minutes. Remove the meat from the pan and set aside. Slice the onion in half moon shaped pieces.
2. In the same pot, if cooking fresh meat, add another 2 tablespoons of olive oil and place the pot over medium high heat. Then, add the onions and mushrooms to the pot and saute for 4 minutes. Sprinkle the onion mixture with 1/2 teaspoon of pepper and 1/2 teaspoon of salt.
3. Then, add the butter and flour the to onion mixture and stir to incorporate the flour. Cook the flour into the vegetables for about 1 minute to remove any raw taste. Next, add the fresh thyme, veal stock and 1/2 cup of the reserved pasta water, stir to combine.
4. Then, add the meat and stir. Continue to cook the mixture for 5 minutes or just until the broth thickens slightly. Remove the fresh thyme sprigs and add the sour cream to the pot. Stir the sour cream into the sauce and turn off the heat.
5. Add the pasta with the sauce and toss with tongs to combine. Taste for enough salt and pepper and adjust accordingly. If the sauce if too thick, you can add more of the reserved pasta water.
6. Serve the Beef Stroganoff in bowls and dollop with another spoonful of sour cream if desired. Enjoy!