Beef Stroganoff with Egg Pappardelle

Beef Stroganoff with Egg Pappardelle

One of Julie’s favorites from her childhood, Beef Stroganoff is an American version of Boeuf Bourguignon, or Beef on the style of Burgundy. We add little or no wine, and we finish with sour cream. Otherwise, it’s braised beef in brown sauce.

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I use beef chuck if I want to be cheap, or meat cut from beef short ribs if I want to splurge. Avoid more tender meat like sirloin and round. It will not be as succulent.

Ingredients
Serves four
1 oz. canola oil (or any neutral oil)
2 1/2 lbs. beef, cut into 1 1/2″ cubes
1 lb. crimini mushrooms (or plain white mushrooms)
1 oz. garlic, minced
1 lb. yellow onions, medium diced
8 oz. red wine (good enough to drink, but not too good)
2 c. chicken broth

2 T. sweet butter
2 T. all-purpose flour

8 oz. sour cream

4 nests egg paparadelle

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Heat a large pot or Dutch oven over high heat, and add the oil. Add the meat in two batches.

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Brown each cube evenly on all sides, then remove to a plate and brown the remaining meat.

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When you have browned all of the meat, you should be left with your pot nicely coated with beef juices. Take care not to burn the bottom while you are browning the beef.

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Add the garlic to the fat remaining in the pot, and stir to combine. Allow to cook for just ten seconds to release the aroma,

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Then add the onions along with a good pinch of salt and pepper. Stir to cool the pan, then reduce heat to medium, and cook the onions, stirring often,

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until they completely soften and begin to brown.

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Add the mushrooms, and stir to combine.

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Cook, stirring occasionally, until they soften and release their moisture.

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Add the wine, and increase the heat to high.

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Cook on high heat until the liquid has reduced by roughly half, and all of the meat juices left from browning the process have dissolved into the liquid.

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Return the meat to the pot along with any juices that have accumulated on the plate.

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Then add the broth, and bring to a boil.

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Reduce to a simmer, and cover. Cook until the meat becomes almost fork-tender, about 45 minutes depending on what cut you are using.

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Meanwhile, combine the butter and flour in a small bowl,

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and mix with a spoon until smooth.

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When the meat is almost done, bring the mixture back to a boil, then add the butter and flour mixture.Whisk immediately to dissolve and break up any lumps.

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Reduce to a simmer, and cook for another ten minutes until the beef is barely fork-tender.

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Whisk the sour cream in, and season to taste with salt and freshly ground black pepper. Hold warm while you cook your noodles, or cool and refrigerate for a later date.

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Bring a pot of heavily-salted water to a boil, then add the pappardelle (I use the De Cecco brand)

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Cook as directed on the package,

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then drain, and add to the meat and sauce. Toss gently to combine, then divide onto four warm plates and enjoy!

Happy Cooking!