Recipe

Beef Stroganoff

Ingredients
1 lb. Kowalski's Certified Akaushi Beef Tenderloin Steak
1 ½ tbsp. Kowalski's Extra Virgin Olive Oil, divided
8 oz. sliced baby bella mushrooms
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 cup Kowalski's Beef Demi-Glace (from the Meat Department)
1 tbsp. Kowalski's Butter
¼ cup finely minced shallots
1 ½ tsp. brown sugar
1 tsp. sun-dried tomato paste
1 tbsp. flour
½ cup dry white wine
⅓ cup sour cream or crème fraîche
8 oz. egg noodles or short pasta
- freshly snipped Italian parsley, for garnish
Directions
  1. Cut tenderloin into thin slices; set aside.
  2. In a large sauté pan, heat 1 tbsp. oil over medium-high heat, swirling to coat pan.
  3. Increase heat to high. Add mushrooms; cook until lightly browned (about 4 min.). Transfer cooked mushrooms to a medium bowl; set aside.
  4. Return sauté pan to high heat; add remaining oil, swirling to coat pan.
  5. Arrange tenderloin in a single layer in bottom of pan; cook until browned on first side (2 min.). Flip; continue cooking until browned on second side (about 1 min.).
  6. Season tenderloin with salt and pepper; transfer to the bowl with the mushrooms and set aside.
  7. Add demi-glace to the sauté pan, scraping up browned bits from bottom of pan; simmer until broth is reduced by ½ (about 4 min.).
  8. Transfer demi-glace mixture to the bowl with the mushrooms and beef, scraping pan clean with a rubber spatula; set aside.
  9. Return sauté pan to medium-low heat. Add butter; heat until melted.
  10. Stir in shallots, brown sugar and tomato paste; cook, stirring frequently, until shallots are softened (about 2 min.).
  11. Stir in flour; gradually whisk in wine.
  12. Increase heat to medium-high; bring sauce to a boil, whisking constantly.
  13. Reduce heat to medium-low; simmer until sauce is thickened (about 2 min.).
  14. Adjust seasoning to taste; whisk liquid from mushrooms and beef into sauce.
  15. In a small mixing bowl, stir ½ cup sauce from the pan with sour cream; stir sour cream mixture back into sauce.
  16. Add mushrooms and beef to the pan; heat through. Adjust seasoning to taste; keep warm while pasta cooks.
  17. Cook pasta according to pkg. directions; drain.
  18. Divide pasta among 4 dinner plates; spoon stroganoff over pasta.
  19. Garnish with parsley; serve immediately.

 

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  • Try a whole-wheat or bean-flour pasta to gain extra fiber, B vitamins and minerals.