Cremini and Porcini Mushrooms Beef StroganoffPT70Mhttps://img3.recipesrun.com/201907/2019/1011/c3/1/823240/300x200x50.jpg Beef tenderloin is traditional and works great for Stroganoff—I especially like it because it’s so tender and cooks quickly. But it isn’t necessarily the most flavorful cut. So, I bump up the flavors in the dish by using earthy, intense porcini mushrooms to infuse the beef broth and finishing the sauce with creme fraiche, which I find to be lighter than the usual sour cream, with a nuanced nuttiness.4 servings
Ingredients:
2 tbsp. chopped fresh flat-leaf parsley Cooked egg noodles or fresh egg fettuccine5 tbsp. creme fraiche1/2 tsp. Worcestershire sauce1 tbsp. Dijon mustard1 tbsp. medium onion, thinly sliced3 tbsp. all-purpose flour freshly ground black pepper Kosher salt1 pound beef tenderloin, cut into strips about 2 inches long10 oz. cremini mushrooms, stems trimmed, caps wiped clean and thickly sliced1/4 cup unsalted butter3 tbsp. vegetable oil, not olive oil1/2 oz. dried porcini mushrooms1 1/2 cups beef broth
Beef tenderloin is traditional and works great for Stroganoff—I especially like it because it’s so tender and cooks quickly. But it isn’t necessarily the most flavorful cut. So, I bump up the flavors in the dish by using earthy, intense porcini mushrooms to infuse the beef broth and finishing the sauce with creme fraiche, which I find to be lighter than the usual sour cream, with a nuanced nuttiness.
