This Beef Stroganoff is just too good! Simple and delicious. A lot of stroganoff recipes use sour cream. Not this one. Instead use fresh heavy cream. Again: It’s just so good. . .
I used two small tenderloin steaks. First I patted them dry on both sides with a paper towel. I sprinkled both sides with fresh ground sea salt and fresh ground black pepper. Cut the steak into small strips.
Heat two tablespoons of vegetable oil in a large skillet. I use cast iron, but a good heavy skillet will do. When the oil is very hot start searing the meat on both sides. Remove from skillet and set aside in a bowl.
Melt 2 tablespoons real butter in same skillet over medium-high heat. Add 1 chopped shallot and sauté until tender. Scrape bottom of the pan and add sliced brown mushrooms. Sprinkle with salt and pepper and sauté until liquid evaporates. Add 1 cup beef broth, then 3 tablespoons of brandy. Simmer until liquid thickens and just coats mushrooms. Stir in 1 cup heavy cream and 1 tablespoon Dijon mustard. Add meat and any accumulated juices. Simmer over medium-low heat until meat is heated through but not over cooked. Stir in 1 tablespoon chopped fresh dill and 1 tablespoon Hungarian Paprika or any hot paprika. Season to taste with salt and pepper.
Serve over flat egg noodles prepared according to package directions
- It’s ok to prepare the noodles while stroganoff is simmering. You can easily reheat by placing them in a colander and pouring boiling water over them.
- You can add a little butter to the noodles if they seem dry.
- An easy way to cut the steak is to cut it in half or thirds lengthwise. Turn entire steak diagonally and slice off thin strips. Use a large kitchen knife to do this.
- If you don’t have fresh dill, it’s ok to use dried.