This is one of my go-to recipes. Although it sounds and tastes very chic, it’s incredibly easy to make. I found this recipe in Gourmet Magazine, back when it was still in publication. Boy, I miss it. One thing you notice right away is the cut of meat-filet mignon. I know that sounds like a waste of an incredible piece of meat, but honestly, it makes the dish. Because you are cooking the meat high and fast, it needs to be a very tender cut. So regular stew meat won’t work. The way I see it, you can serve your guests or special someone a great cut of meat at a reasonable price. I typically will buy an entire tenderloin when they are on sale, and portion it out. I use the ends to cut up for this. Not a piece of that wonderful meat goes to waste!
Source: Gourmet Magazine
2 Beef Filet steaks, cubed
1 package Baby Portobello mushrooms, sliced
2 tbs. olive oil
2 tbs. flour
1 ½-2 cups beef stock
2 tbs. Dijon mustard
2-3 tbs. sour cream, room temperature
½-3/4 package wide egg noodles
- Fill pot with water and salt; put on to boil. When boiling, cook noodles per directions. Salt and pepper cubed steak.
- In fry pan, add 1 tbs. butter and 1 tbs. oil on medium high heat. When hot, add cubed meat to sear on all sides. Remove from pan.
- Add 1 tbs. butter and remaining oil; when melted, add mushrooms and cook until browned on outside.
- In separate sauce pot, add 2 tbs. butter and flour, creating roux. When chestnut brown, whisk in stock to make smooth sauce. Add Dijon mustard and stir. When combined, turn off heat add sour cream.
- Add beef and juices back to pan with mushrooms. Add sauce to pan and stir well, scraping up any bits on the bottom of the pan. Turn down and simmer until noodles finished.
- Pour noodles into serving bowl, and top with stroganoff. Mix and serve immediately.