Beef and Mushroom Stroganoff

Beef stroganoff is one of those classics from back in the 1970’s, cream of mushroom soup, tender stewed beef and wide egg noodles. I alway feel a little nostalgic with this dish. It just brings me back to childhood. My mom would always make this and it was just so comforting. I revamped it a little bit and made a really delicious mushroom cream sauce with a puree of mushrooms in the sauce. Because let’s be honest it’s just as much about the mushrooms as it is the beef! I like to make extra sauce too just to make sure it soaks all into the noodles! It’s also great for leftovers!

Ingredients

• 2 tbsp. unsalted butter
• 2 lbs. beef stew meat
• 1 lb. cremini mushrooms, divided
• 1 shallot, peeled and minced
• 4-5 garlic cloves, peeled and minced
• 2 cups unsalted beef stock
• 3/4 cup heavy cream
• 1 1/2 tbsp. dijon mustard
• 1/2 cup sour cream
• salt and black pepper to taste
• 1 tsp. rosemary, minced
• 1 tsp. thyme, minced
• 2 tsp. parsley, minced and garnish
• 1 lb. wide egg noodles

Directions

In a large skillet melt the butter over medium high heat. Season the beef with the salt and pepper and place in the skillet to just sear and brown, about 3-5 minutes. Once it’s seared on all sides, not cooked through, remove from the pan onto a plate and set aside. So now you have all that left over bits on bottom of the pan, add in the onions and garlic, and scrape the bottom. Cook for a couple minutes just until it turns translucent. Slice half of the mushrooms and add those in as well.

Then in a food processor with a metal blade attachment puree the other half of the mushrooms until a smooth puree, making sure to scrape down the sides.

Remove the onions and mushrooms from the skillet and add in the pureed mushrooms with a little bit more butter if needed. Cook just until they start to soften and turn brown. Then add in the sliced mushrooms and beef back into the pan along with the beef stock, heavy cream and dijon mustard. Simmer the sauce for about 5-7 minutes until it starts to thicken. Add in the herbs and season again with salt and pepper. Finish the sauce with the sour cream. You can also add a little more beef stock if it starts to get to thick.

While the sauce is simmering, bring a large pot of salted water to a boil and cook the egg noodles for about 7-9 minutes or until al dente. Once cooked strain out the water and spoon the noodles into a large bowl. Spoon over the beautiful mushroom and beef sauce and garnish with a little more parsley. Enjoy right away!