Beef Stroganoff

Serves 4
None Specified

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. dried Kowalski's Campanelle Artisan Pasta

- fresh snipped Italian parsley


In 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 tenderloinin 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 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.