AMPED-UP BEEF STROGANOFF

INGREDIENTS

Time: 1 hour Yield: 2 servings 60g dried porcini, rinsed 360ml low-sodium beef or chicken broth 2 tbsp extra-virgin olive oil 225g filet mignon cut into 3cm cubes

Kosher salt and black pepper ¼ cup finely chopped shallot or onion 110g sliced fresh mushrooms (white, cremini, exotic or a mix) 2 tsp minced garlic 2 tsp fresh thyme 1 tbsp tomato paste 1 tbsp flour 160ml dry red wine 110g egg noodles 120ml sour cream

1 tbsp Dijon mustard 1 tbsp fresh lemon juice

Chopped fresh parsley for garnish

METHOD

In a small saucepan combine the porcini mushrooms and the beef broth and bring the mixture just to a boil. 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.

In a large pan, 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.

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. Add the garlic, thyme, tomato paste and flour and cook, stirring, 1 minute.

Add the red wine, reserved broth, 360ml of water, the chopped porcini and the noodles to the skillet. 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. Stir in the sour cream, Dijon mustard 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.