AMPED-UP BEEF STROGANOFF Start to finish: 1 hour
Servings: 2
11/2 oz (42 g) dried porcini, rinsed 11/2 cups (375 mL) low-sodium beef or chicken broth 2 tbsp (30 mL) extra-virgin olive oil 8 oz (226 g) filet mignon cut into 1-inch (2.5-cm) cubes Kosher salt and black pepper 1/4 cup (60 mL) finely chopped shallot or onion 4 oz (114 g) sliced fresh mushrooms (white, cremini, exotic or a mix) 2 tsp (10 mL) minced garlic 2 tsp (10 mL) fresh thyme 1 tbsp (15 mL) tomato paste 1 tbsp (15 mL) flour 1/3 cup (80 mL) dry red wine 4 oz (114 g) egg noodles 1/2 cup (125 mL) sour cream 1 tbsp (15 mL) Dijon mustard 1 tbsp (15 mL) fresh lemon juice Fresh parsley for garnish
1. In a small saucepan, combine the mushrooms and the beef broth and bring mixture to a boil.
2. Remove the pan from the heat and let the mushrooms steep for 15 minutes. Strain the liquid through a fine strainer, reserving it, and chop the mushrooms.
3. In a large skillet, heat the oil over medium-high heat. Season the meat with salt and pepper and add it to the pan. Sear the meat quickly on all sides and transfer it to a plate.
4. Reduce the heat to medium, add the shallot to the skillet and cook stirring until softened; add the mushrooms and cook, stirring occasionally until the mushrooms are lightly browned.
5. Add the garlic, thyme, tomato paste and flour and cook, stirring, 1 minute.
6. Add the red wine, reserved broth, 11/2 cups (375 mL) water, the chopped porcini and the noodles to the skillet.
7. Bring to a boil, reduce to a simmer, and cook, covered, stirring occasionally, until the noodles are just al dente, about 10 minutes, adding additional water if necessary to keep the noodles partly submerged.
8. Stir in the sour cream, Dijon and lemon juice. Adjust the seasoning if necessary. Add the beef and beef juices and simmer just until the meat is heated, about 1 minute. Serve right away, sprinkled with the parsley.