- 1 1/2 tbsp. Kowalski's Extra Virgin Olive Oil, divided
- 8 oz. sliced baby bella mushrooms
- 1 lb. Choice beef tenderloin, cut into thin slices
- - kosher salt
- - Kowalski's Coarse Ground Black Pepper
- 1.5 oz. Demi-Glace Gold® Classic French Demi-Glace
- 1 cup hot water
- 1 tbsp. butter
- 1/4 cup finely minced shallots
- 1 1/2 tsp. brown sugar
- 1 tsp. Gia Sun-Dried Tomato Purée
- 1 tbsp. flour
- 1/2 cup dry white wine
- 1/3 cup crème fraîche
- 16 oz. campanelle pasta
- - fresh snipped Italian parsley
In a large sauté pan, heat 1 tbsp. olive oil over medium-high heat, swirling to coat pan. Add mushrooms; cook over high heat until mushrooms are lightly browned (about 4 min.). Transfer mushrooms to medium bowl. Return sauté pan to high heat; add remaining 1/2 tbsp. olive oil, swirling to coat pan. Place tenderloin in pan in single layer; cook until browned (2 min.); turn and continue cooking until browned on second side (about 1 min.). Season with salt and pepper; transfer to bowl with mushrooms. Dissolve demi-glace in hot water; add to sauté pan, scraping up browned bits in bottom of pan. Simmer until broth is reduced by half (about 4 min.); transfer to bowl with mushrooms and beef, scraping pan clean with a rubber scraper. Return pan to medium-low heat; add butter, heating until melted. Stir in shallots, brown sugar and tomato purée; cook, stirring frequently until shallots are softened (about 2 min.). Stir in flour; gradually whisk in wine. Increase heat to medium-high; bring to a boil, whisking constantly. Reduce heat to medium-low; simmer until thickened (about 2 min.). Whisk liquid from mushrooms and beef into sauce; stir 1/2 cup of sauce into crème fraîche, then stir back into sauce. Add mushrooms and beef; heat through.
To Serve: Cook pasta according to pkg. directions; drain. Divide pasta among each of 4 dinner plates. Spoon stroganoff over pasta; garnish with parsley. Serve immediately.
Good to Know: Our wine experts recommend a Pinot Noir with this entrée.