Beef Stroganoff

I’m not really a fan of beef. I have a few recipes that I really like, but, other than those,  I find it very mediocre. This is one of my favorites. It’s quite simple, but requires premium ingredients. Beef tenderloin strips, wild mushrooms, cream and beef stock are the main ingredients, so they must be top notch. I serve this over a bed of egg noodles.

Beef Stroganoff – serves 6

  • 1 pound beef tenderloin, cut into strips
  • 1 pound assorted wild mushrooms, like beech, oyster, chanterelle
  • 2 Tbsp. oil
  • 2 cups beef stock or 2 cubes of beef stock concentrate
  • 2 cups heavy cream
  • 12 oz. egg noodles

Brown the mushrooms in 1 Tbsp. oil over high heat. I have one burner that is a higher btu burner, I use this for high heat searing and browning. Remove from pan and set aside.

I like using beech and oyster mushrooms, because they don’t release as much water as some others. You are trying to brown the mushrooms, you don’t want them swimming in liquid.

In the same pan, add the additional Tbsp. of oil, and sear the beef strips in batches, so again, they don’t release too much liquid. You shouldn’t fully cook the beef, just sear it.


If you don’t have beef stock concentrate cubes, either homemade or store-bought, reduce 2 cups of beef stock to 1/2 cup. Set aside.

Put large pot of salted water on to boil

Combine cream, reduced stock, and mushrooms in a large saucepan. Bring to boil, reduce to simmer.

When the water is boiling, cook the egg noodles, and add the beef to the sauce to cook some more and warm through.

When the noodles are done, drain, and combine in a serving bowl with the sauce.



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