Millie’s Beef Strogonoff
Ingredients
- 1 pound Beef Rump Steak (trimmed) OR make it decadent (like I do) - use a big-ass Filet Mignon
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 1 punnet Button Mushrooms, small or slice if they're bigger
- 1 pound Pappardelle Pasta
- 3 Shallots, finely chopped
- 1 tablespoon Flour
- 1 ¼ cup Beef Stock
- 1 tablespoon Dijon Mustard
- 1 tablespoon Tomato Puree
- 3 tablespoons Crème Fraîche or Sour Cream
- Salt and Pepper (freshly ground if you can)
- Optional (and I don't do this): Chopped Flat Leaf Parsley
How to do it…
- The recipe I found says "freeze the beef for 45 minutes before you begin, slice as thinly as you can, then season." I have never done this. But I'm gonna try it! But yeah, thinly slice the beef and season with salt and pepper.
- Start the water to boil the pasta. Salt this water (but don't put any oil in it, just lovely amounts of kosher salt!).
- In a large frying pan, melt half the butter and half the oil. Increase the heat and quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Do the same with the mushrooms and set aside with the beef. I don't use paper towel to drain these. I sock them in a bowl, so when I incorporate them with the rest, all the yummy juices mingle with the sauce.
- If water is boiling, put in the pasta. Set a timer so you can drain this when it's ready. No one wants soggy, gummy noodles!
- Add remaining butter and oil to the pan and soften the shallots for a few minutes (don't overcook, burned shallots suck). Stir in the flour for one minute, then gradually stir in the stock. Let bubble for five minutes.
- Stir in mustard, puree, crème fraîche (sour cream) and seasoning (some salt and pepper to taste). Bubble for a minute more, then return the beef and mushrooms into the frying pan with the sauce and toss it all together.
- Drain the pasta. Toss with half the parsley (if that's your gig).
- Serve it up with the creamy stroganoff over the noodles (and sprinkle with the rest of the parsley, again, if that's your gig).
Notes
Don't knock yourself out to find crème fraîche if it isn't easy to find it. Yes, it's different from sour cream. It's creamier, smoother, has a higher fat content and a more complex taste that's less sour. It also doesn't tend to curdle easily. However, sour cream in this instance is just fine.
If you're feeling the crème fraîche vibe, but can't find it, you can make crème fraîche by mixing one cup heavy cream and one tablespoon of buttermilk in a glass jar or covered glass bowl and let it sit overnight or for 24 hours at room temperature. Then, voilà! Crème fraîche!
Another note, if you don't like noodles or are gluten free, use gluten-free flour to thicken the sauce and spoon this over rice.
Recipe URL: https://www.kristenashley.net/recipe-archive/millies-beef-strogonoff/