Beef Stroganoff

Beef Stroganoff

1 1/2 tablespoons vegetable oil
12 ounces white button mushrooms, wiped clean and halved if small, quartered if medium, cut into sixths if large
Table salt and ground black pepper
3/4 pound beef tenderloin, cut into 1/2-inch long, 1/8-inch wide strips
1/2 cup low-sodium beef broth
1 tablespoon unsalted butter
1 small onion, minced
1 teaspoon tomato paste
1 1/2 teaspoons dark brown sugar
1 tablespoon unbleached all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/3 cup sour cream
8 ounces egg noodles, cooked in salted water, drained, and tossed with
2 tablespoons butter

Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.

Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.

Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.

Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.

Yield: 4 servings

Cooks Illustrated