I made Beef Stroganoff last night. I think it turned out quite good. Here’s my recipe:
3 lbs. Beef Stew Meat – Big Chunks
3 tablespoons olive oil
8 tablespoons butter
1/2 cup finely chopped shallots
1 1/2 pound crimini mushrooms, thickly sliced
1 1/4 cup canned beef broth
2 sherry vinegar
2 dashes Worcestershire
1 cup crème fraîche
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
1/4 tsp masala
1/4 tsp cayenne
16 ounces wide egg noodles
1 tablespoon paprika
Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside. Transfer to slow cooker.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add crimini mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then sherry & Worcestershire. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Stir in chopped dill, masala & cayenne. Simmer for another couple of minutes. Transfer to slow cooker and stir. Cook on high for about 4 hours. Season to taste with salt, pepper & paprika.
Just before serving, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle with paprika & chopped dill.