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  • St. Adam 04

    From Dave Drum@1:3634/12 to All on Sat May 15 08:32:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Adam's Beef Stroganoff
    Categories: Beef, Vegetables, Mushrooms, Pasta, Dairy
    Yield: 4 Servings

    7 tb Olive oil; divided
    1 lb Maitake mushrooms; torn in
    lg Pieces
    1 tb Fine chopped fresh thyme
    Salt & fresh ground pepper
    1 lb Roast beef tenderloin; in 1"
    - x 1" pieces
    1 md Onion; fine chopped
    2 cl Garlic; fine chopped
    4 c Chicken broth
    1 c Heavy cream
    1/2 c Sour cream
    2 tb Worcestershire sauce
    1 tb Dijon mustard
    12 oz Egg noodles
    3 tb Unsalted butter; in small
    - pieces
    Chopped fresh parsley (for
    - serving)
    Fresh chives (for serving)

    Heat 3 Tbsp. oil in a large skillet over medium-high.
    Add mushrooms and thyme, season with salt and pepper,
    and cook, tossing often, until mushrooms are golden
    brown and tender, 10 - 12 minutes. Transfer to a large
    bowl.

    Increase heat to high and heat 2 Tbsp. oil in same
    skillet. Cook beef, tossing often, until browned on all
    sides, 5 - 8 minutes. Transfer to bowl with mushroom
    mixture.

    Reduce heat to medium-high, add remaining 2 Tbsp. oil to
    skillet, and cook onion and garlic, stirring
    occasionally, until golden and softened, 8--10 minutes.
    Add broth and cream, bring to a simmer, and cook until
    reduced by half, 20--25 minutes. Whisk in sour cream,
    Worcestershire sauce, and mustard; season with salt and
    pepper. Simmer until sauce is thick and creamy, 8--10
    minutes. Add mushrooms and beef with any accumulated
    juices and cook, stirring occasionally, until just
    heated through.

    Meanwhile, cook egg noodles in a large pot of boiling
    salted water, stirring occasionally, until al dente.
    Drain and transfer to a large bowl. Add butter and a
    large pinch of parsley and a large pinch of chives; toss
    until butter is melted.

    Arrange noodles on a large platter and spoon stroganoff
    over top. Garnish with additional parsley and chives.

    RECIPE FROM: https://www.bonappetit.com

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