Creamy Beef and Mushroom Stroganoff (81 of 150)

I humbly believe I have the best stroganoff recipe on the planet. And yet, I sometimes think maybe there's a better one. So, tonight I made a new stroganoff recipe. My recipe is super simple and uses cream of mushroom soup. It's saucy and yummy. 

This recipe does not use cream of mushroom soup. You make the sauce from scratch basically and I gotta say, it is a close second to my Kick Ass recipe.

What I didn't like is the fettuccine. I really like butter noodles or rice in my stroganoff. Fettuccini just seems to big for stroganoff. I know that's a very personal thing. Not all pastas are created equal. 

Creamy Beef and Mushroom Stroganoff

Recipe from Cafe Delites

Serves 6

• 1lbs egg Fettuccine (dry weight)
• 4 T butter, divided
• 1 onion, chopped
• 4 cloves garlic, crushed or minced
• 1 pound sliced mushrooms
• 24 ounces lean beef fillet steaks, seasoned with salt and pepper and cubed into 1 1/2-inch pieces (sirloin, tenderloin, eye fillet or scotch fillet)
• 2 tsp Dijon mustard
• 1 tsp paprika, (smoky or mild)
• 1/3 c dry white wine, (or more if you like it stronger)
• 2 c beef broth
• 2 T flour
• 1 T Worcestershire sauce
• Salt and pepper to taste
• 1 c sour cream at room temperature
• Freshly chopped parsley to garnish

Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.

While pasta is boiling, melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done.

Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.

Add the wine and cook for about 3 minutes while stirring occasionally to mix all of the flavors through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce down to about half the amount (about 3 minutes).

While wine is reducing down, grab a small jug and whisk together the beef broth (or stock), flour and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.

Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).

Add the pasta or noodles into the pan and garnish with parsley.