Luxuriously, Creamy Beef Stroganoff

Comfort food at its best.

Beef Stroganoff is one of those dishes that feels like being wrapped up in a warm blanket! You can make it super easy or a bit more elegant. This version is a glam version of the typical recipe.

The first thing I did was using Filet Mignon, thinly sliced, as the type of beef. You do not have to use this leaner cut, but it will make it a bit more tender. They don’t need to be bite size, but if that is more appealing, go for it.

The mouth feel when using crème fraîche it so creamy. Sour cream is always a fine substitution, but it will have a bit more of a sourness in the final dish. They both accomplish the same goal, adding a bit of acid to the dish and the base of the creamy sauce.

I like serving this dish over egg noodles. You can serve it over mashed potatoes or even spaetzle.

You want to make sure you use a very good quality paprika. Dried spices can loose their zip and zest after being in the jar for a long time. Paprika is the shining star here. I recommend either buying it at a store that offers it in bulk and buying a small amount after you smell it or a good quality vendor like Curio Spice.

To balance out the paprika, a squeeze of lemon will bring those flavors to life. If you don’t have lemon, a splash of a white wine vinegar will get the same result.

I hope you enjoy this recipe. I know my husband loved it and maybe even had thirds.

With grace, grit & gratitude,

xx, JeriLynne

Filet Of Beef Stroganoff

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Filet of Beef Stroganoff

Ingredients

1 pound beef tenderloin, cut into thin slices

2 -3 tablespoons avocado oil

2-3 tablespoons unsalted butter

1 large onion, sliced thin

1/2 pound mushrooms, sliced thin

3/4 cup chicken broth

2 tablespoons Hungarian sweet paprika, get a good one

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

2 tablespoons Cognac

2 teaspoons dried tarragon

1 teaspoons fresh rosemary, chopped

1/2 cup creme fraiche

2 tablespoons fresh parsley or dill, chopped for garnish

Diamond Crystal salt

Freshly ground black pepper, to taste

Egg noodles for serving, if desired

Method

In a large skillet over medium heat, add the oil. When hot, add the butter. When melted

and foaming, add the beef. Season with a few pinches of salt and grinds of pepper. Once

browned on each side, remove and place on a plate.

Add the mushrooms, rosemary, tarragon and onions to the pan. Sauté until the

mushrooms are browned and the onions are translucent and start to and caramelize.

Add the paprika, let cook for 30 seconds and add the chicken broth. Simmer for 5

minutes to reduce by half.

Add the Dijon mustard, lemon juice and Cognac. Cook for a few more minutes.Stir in the

beef and cook for a minute. Add the creme fraîche. Stir well. Taste and if needed add

more salt and pepper.

Serve with egg noodles and top with parsley or dill.