We served grilled beef tenderloin for our holiday dinner and of course, had leftovers. You can only eat so many steak sandwiches until you just get tired of it. Beef stroganoff to the rescue! This is serious comfort food and perfect for the kind of weather we have been getting lately. Although the perception is that stroganoff is very fattening, this dish does not have to be high calorie. You only need a little bit of sour cream to add to the sauce to get that flavorful stroganoff taste. Besides the great taste, this dish can be made in less than 30 minutes.
1 Tablespoon of olive oil
½ cup of chopped onion
½ oz. of dried wild chanterelle mushrooms
1.5 cup of beef tenderloin cut into 1” chunks
1 Tablespoon of butter
1 Tablespoon of all-purpose flour
½ cup of unsalted beef stock
2 Tablespoons of dry sherry
¼ cup of sour cream
Salt & pepper to taste
1.5 cups of hot cooked egg noodles (I used Bionaturae rombi noodles)
Garnish with chopped parsley
Pour 1 cup of boiling water over the dried chanterelles to rehydrate them. Let them stand for 15 minutes. Save ¼ cup of the mushroom liquid and finely chop the mushrooms. Heat a pot of boiling salted water and cook the noodles according to the package directions. Pour the olive oil in a large sauté pan and heat over medium heat. Sauté the onions until translucent, about 5 minutes. Add the rehydrated chopped mushrooms, the butter and the flour. Cook for about a minute then add the beef, beef stock, and the mushroom water, stirring constantly until thick and bubbly. Add the sherry, the sour cream and salt and pepper to taste. Serve over hot noodles. Garnish with chopped parsley.