Categories: Meals
Ingredients
- 1 1/2 cups beef or chicken stock
- 1/2 cup dried porcini mushrooms
- 2 tbsp olive oil
- 4 tbsp butter
- 1/2 lb. white mushrooms, sliced
- 1 lb. ground sirloin
- Salt and pepper
- 1 tsp paprika
- 1 tsp Worcestershire
- 2 large shallots, finely chopped
- 2 garlic cloves, finely chopped
- Fat splash of brandy, cognac or white wine
- 3/4 lb. extra-wide egg noodles
- 1/2 cup chopped mixed fresh dill, parsley, and chives
- 1/2 lemon, juiced
- 3/4 cup creme fraiche or sour cream
Directions
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In a small saucepan, bring the stock and porcini mushrooms to a simmer over high heat. Reduce heat to medium-low and simmer until softened, 2-5 minutes.
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Bring a large pot of water to a boil for the noodles.
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In a large skillet, heat the oil over medium-high. Melt 2 tbsp butter into the oil. Add the white mushrooms. Cook, stirring often, until browned, about 4 minutes. Add the beef; season with salt, pepper and the paprika. Cook, breaking up the beef with a spoon, until browned, about 5 minutes. Add the Worcestershire, shallots and garlic. Cook, stirring often, until the shallots soften, 2-3 minutes. Add the brandy. Using a slotted spoon, transfer the porcinis from the stock to a cutting board. Chop and add to the beef. Pour in the stock, leaving the last 2 tbsp at the bottom of the pan where grit may have settled. Let the Stroganoff simmer over medium-low while cooking the noodles.
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Salt the boiling water and add the egg noodles. Cook until about 1 minute shy of package directions, about 5 minutes. Drain the noodles and return to the pot. Toss with the remaining 2 tbsp butter, the herbs, and lemon juice; season with salt.
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Stir the creme fraiche into the beef. Remove from heat.
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Serve the noodles in shallow bowls. Top with the Stroganoff.