Wednesday, March 23, 2011
Deliciously Simple Suppers: Peppered Beef Stroganoff
If your anything like me, then I know what you're thinking right now.... beef stroganoff? Beef stroganoff is one of those dishes that I'm well aware of but has never sounded particularly yummy to me. Actually, it kind of sounded the opposite- steak with some weird creamy sauce served over egg noodles?? It just seems so un-natural. Then, a couple weeks ago, while out running errands with the hubs I was searching through my ever trusty epicurious iPhone app and stumbled upon this dish. The photo looked incredibly appetizing and the recipe sounded a lot better than what I had originally perceived to be beef stroganoff. I read the recipe to the hubs and he seemed to think it sounded just fine so I figured now was as good a time as any to attempt a well known classic and hope that it didn't suck. You also should be aware by now of my new found love/addiction to mushrooms and this dish screams mushrooms so I had to try it! So, I give to you a pretty darn delicious recipe that will hopefully change your mind like it did mine on a deliciously simple classic dish.
Peppered Beef Stroganoff
1 tbsp coarsely ground peppercorn melange (mix of green, pink, white and black peppercorns)
2 8 oz beef tenderloin steaks or strip steaks
3 tbsp olive oil, divided
8 oz crimini mushrooms, halved
1 1/4 cups beef broth
1 tbsp cognac or brandy
1/2 cup whipping cream
1 tbsp Dijon mustard
1 8.8 oz pkg wide egg noodles
1/4 cup chopped fresh Italian parsley
Sprinkle pepper and salt all over both sides of steaks and press to adhere. Heat 1 tablespoon olive oil in large nonstick skillet over medium high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium rare. Transfer beef to plate and tent with foil to keep warm.
Add 1 tbsp oil and mushrooms to same skillet. Saute until browned, about 4 minutes. Add broth and cognac and bring to a boil. Add cream, boil until slightly thickened, about 3 minutes. Whisk in mustard.
Meanwhile cook noodles in pot of boiling salted water until just tender. Drain and return to pot. Toss with parsley and 1 tbsp oil. Season with salt and pepper.
To serve, divide noodles among 2 plates. Slice steaks into 1 inch thick slices and place atop noodles. Spoon mushroom mixture over steaks.
Recipe adapted from epicurious