Beef Stroganoff

Submitted by NorthernDarling


7 tbsp unsalted butter 3 shallots, finely chopped
1lb. shitake mushrooms, stems removed, roughly chopped 1lb. white button mushrooms, sliced
½ c. cognac 2 c. heavy cream
1 tsp English-style mustard 2 tbsp olive oil
2lb. beef tenderloin, cut into strips 1/8″ thick 1 bag broad egg noodles
¼ c. fresh flat-leaf parsley, finely chopped salt & pepper to taste


  1. Beef Stroganoff by cobalt123 on FlickrIn a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes. 
  2. Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes. 
  3. Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat. 
  4. Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. 
  5. Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
  6. Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms. 
  7. Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan. 
  8. Cook until just heated through, about 5 minutes.
  9. Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.