Ingredients
- 2 TBSP Oil
- 24 oz white button mushrooms sliced, (you can also mix in some Baby Bellas if you like)
- 1 lb. beef tenderloin cut into 1/2" thick, 1" square slices
- 3/4 cup beef broth
- 1 1/2 TBSP butter
- 3/4 cup minced onion
- 2 tsp tomato paste
- 3 TBSP dark brown sugar
- 1 1/2 TBSP flour
- 3/4 cup low salt chicken broth
- 3/4 cup dry white wine
- 3/4 cup sour cream
- 12 oz. Egg Noodles
Directions
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In a large saute pan, heat 1 TBSP of oil over medium high heat. When oil is hot add the mushrooms (if your saute pan is not large enough, you need to work in batches). Do not stir mushrooms for 1 minute. After a minute, lightly salt and pepper the mushrooms and stir to turn. Allow mushrooms to cook, stirring occasionally until nearly all the liquid has evaporated from the pan. Transfer ’shrooms to a large bowl.
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Return pan to stove and increase heat to high. Add remaining TBSP of oil. Add beef, searing for approximately 30 seconds (again, if you have a small pan you may have to work in batches, you do not want to crowd the pan). After 30 seconds, use tongs or a wooden spoon to turn the meat. Cook an additional 30 seconds. Now, if you’ve sliced the beef thinly, it will be properly done. For the squeamish among you, the meat may appear on the rare side, fear note there’s more cooking to come.
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Transfer the cooked beef to the bowl with the mushrooms.
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Add beef broth to the pan and scrape up any brown bits. Allow broth to simmer until about 1/3 cup remains. Add the broth and brown bits to the mushrooms and beef.
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Turn heat to medium. Add the butter. When the butter foams add the onion, brown sugar and tomato paste. Stirring frequently. Cook the mixture for 5 minutes. Note: There will be blobs of tomato paste in the pan. You’ll have a chance to get rid of them when you add the chicken stock or you can kill some time by hunting them down with a wooden spoon, your choice.
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Note: It would be a good time to start the water for the noodles about the same time the onions hit the pan. Cook according to bag directions.
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After 5 minutes sprinkle the flour over the onion mixture and cook for an additional 2 minutes, stirring constantly. The mixture will take on a grainy texture.
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Increase the heat to medium-high and whisk in the chicken stock and wine. Bring to a simmer and allow to cook for 2 minutes until somewhat thickened. Add any accumulated liquid from the mushroom/beef bowl.
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Now, put the sour cream in a measuring cup. Ladle in 1/2 cup of the simmering liquid and mix well. This process is called tempering. If you added the sour cream directly to the simmering liquid there’s a very good chance that it would curdle, in which case, losing ones “tempering” would probably take place.
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Add the sour cream mixture to the liquid and whisk together. Add the mushrooms and beef to the sauce and stir to combine.
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Plate individual serving of noodles, ladle on the Stroganoff. Eat and dream of happier times.