3 days ago, I put up a picture of an action shot of my beef cooking in my kitchen. It was about to become the yummiest beef stroganoff I’ve ever made and I had so many people asking for the recipe that I thought I would put it on my blog to share with all of you!
I know that it not a traditional recipe but it still is a crowd pleaser in my family and I hope it will become one in your too. This dish is delicious by itself or with brown rice, steamed veggies (if you’re feeling healthy) or pasta.
- 15gm dried porcini mushrooms
- 2 cups chicken stock (I use continental reduced salt stock pots de solved in 2 cups of water)
- 1TBLSP Dijon mustard
- 2tsp dried tarragon
- 1tsp smoked paprika
- 1 cup frozen peas and corn
- 400gm beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
- 1 large brown onion
- 1TBSP black cracked papper
- 1tsp salt
- oil for cooking
- 1/2 cup sour cream
- Combine the chicken stock and dried porcini in a small saucepan.
- Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
- With a slotted spoon, lift the porcini out of the stock, chop coarsely and set aside.
- Strain the broth through a sieve and set aside.
- Slice onion into even pieces and set aside
- Heat fry pan on a high heat and once up to temperature, add 1TBLSP of oil and beef. Do not move beef until the outside of one side of the meat is golden brown then move beef around the fry pan until just cooked and remove now cooked beef from fry-pan and let it rest in a clean bowl (this will create a nice flavour for your sauce).
- Lower the heat of the fry pan to a medium heat.
- Add another 2TBLSP of oil in fry-pan and add onion and salt (make sure you get all the brown bits from the beef from the bottom of the fry pan in this step). cook onions until there is no more raw onion smell and is translucent.
- Add smoked paprika, pepper and 1/2 cup of the chicken stock to the fry pan and allow it to thicken into a sauce. Gradually add the rest of the chicken stock (in 1/2 cup batches) allowing the liquid to thicken in-between each addition.
- On the last addition of the chicken stock, add the Dijon mustard and the dried tarragon to the cup before adding it to the fry pan.
- Add porcini mushrooms to the fry pan.
- Now add the frozen peas and corn and let it thaw out in the fry pan.
- Add cooked beef back into the fry pan and turn off heat.
- Check seasoning, mustard and tarragon flavour. Add any changes to the dish before adding sour cream.
- Stir through sour cream just before serving.