|
BEEF STROGANOFF
1 cup finely chopped yellow onion
2 teaspoons olive oil
1 pound sliced mushrooms
3 tablespoons unsalted butter
1/2 teaspoon Dijon mustard
2-3 tablespoons Marsala, or to taste
2 cups beef broth
4 cups prepared beef (See Braised Beef Base recipe)
2 1/2 tablespoons unsalted butter, softened
1 1/2 tablespoons all-purpose flour
1 1/2 cups sour cream
Kosher salt and freshly ground black pepper
12 ounces uncooked medium egg noodles
Paprika for garnish
Heat the oil in a pot over medium-high heat, cook the onions until softened, remove and set aside. Cook the mushrooms with 2 tablespoons butter until fairly dry. Return the onions to the pan, along with the Dijon, Marsala and broth, simmer until slightly reduced. Add the beef and simmer until warmed through. Meanwhile, mix 1 1/2 tablespoons of the softened butter with the flour, whisk into the pan and allow it to simmer and thicken, then stir in the sour cream and mix thoroughly. Bring the stroganoff back to a simmer and keep warm on the stove, but do not allow it to boil. Season with salt and pepper.
Cook the egg noodles until al dente. Drain and toss with the remaining tablespoon of butter to coat. Spoon the beef and sauce mixture over the noodles and garnish with paprika. Serves 4-6
|
