The Butcher Shop, Inc.

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Beef Stroganoff with Mushrooms

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As the weather cools, one of our favorite dinner dishes is Beef Stroganoff with Mushrooms. This recipe, a harmonious fusion of tender beef, earthy mushrooms, and a luscious sauce, has traveled through time and cultures to arrive at our tables today. Many recipes call for shortcuts, like using canned soups; however, making an authentic beef stroganoff with mushrooms is simple enough for any cook.

A Glimpse into the History of Beef Stroganoff with Mushrooms

The origins of Beef Stroganoff can be traced back to 19th-century Russia, a realm of imperial opulence and culinary innovation. The dish is believed to have been named after the prominent Stroganov family, who greatly influenced the Russian aristocracy during this era. Emerging from their lavish banquets and gourmet feasts, Beef Stroganoff encapsulated the essence of sophistication and indulgence.

The initial rendition of the dish was quite distinct from the modern recipe we know today. It consisted of sautéed strips of beef, enriched with mustard and bouillon, then finished with a dollop of sour cream—a departure from the creamy mushroom-laden version that has become a hallmark of the dish. As the recipe migrated beyond Russian borders, it underwent various adaptations to cater to diverse palates and ingredients.

Ingredients for Beef Stroganoff with Mushrooms

  • 1 lb TBS beef tenderloin
  • 1 1/2 cups beef broth
  • 1/2 ounces dried porcini mushrooms
  • 3 tablespoons olive oil
  • 1/4 cup unsalted butter
  • 8 ounces cremini mushrooms, cleaned and thickly sliced
  • salt and pepper
  • 3 tablespoons flour
  • 1 sweet onion, thinly sliced
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 5 tablespoons creme fraiche
  • 1 package of egg noodles cooked according to package directions
  • Chopped fresh parsley for garnishing

Directions

  1. Prepare the beef tenderloin (or ask the helpful staff at TBS to do it for you!) by cutting it into 2-inch pieces about 1/2 inch thick.
  2. Bring the beef broth and dried porcini mushrooms to a boil in a small saucepan. When it begins to boil, remove the saucepan from the heat, add a cover, and allow the mushrooms to steep in the broth for about a half hour.
  3. Strain the broth to remove the porcini and set the broth aside. Chop the porcini and set aside.
  4. Saute the cremini mushrooms in olive oil and 1 tablespoon of butter over medium heat. Stir the mushrooms until browned (about 5 minutes.) Set the mushrooms aside in a bowl.
  5. Season both sides of the beef with salt and pepper. Place the flour in a large baking dish and dredge the beef in the flour.
  6. Prepare the egg noodles according to the package while completing the remaining steps for the beef and mushrooms.
  7. Heat the oil in a deep skillet over medium. When hot, place the beef in the skillet, keeping it to a single layer. Brown each side of the meat (about 1 minute per side.) Remove immediately and place in the bowl with the cremini mushrooms.
  8. Add 3 tablespoons of butter to the skillet. When melted, add and saute the mushrooms. When the onion browns, add the broth used to soak the porcini mushrooms.
  9. Add the Dijon mustard, Worcestershire sauce, both types of mushrooms, and the beef. Stir everything together and bring it to a high simmer. Continue to cook until the sauce thickens.
  10. Keeping the heat on a simmer, stir in the creme fraiche. Serve immediately on bowls of egg noodles. Garnish with parsley as desired.

Stop by The Butcher Shop for the freshest, locally-raised meats.

Beef Stroganoff with Mushrooms is not just a meal; it’s a testament to the passage of time and the seamless blending of traditions. Using locally-raised beef from The Butcher Shop to prepare this dinner takes it to another level. So, with a nod to history and a celebration of contemporary palates, let’s embark on the delightful journey of crafting Beef Stroganoff with Mushrooms—a dish that whispers tales of elegance and indulgence from days gone by.