Beef Stroganoff

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 4 cups beef stock
• 1 cup crushed tomatoes
• 2 tablespoons flour
• 1 cup dry red wine
• 3 sprigs fresh thyme
• 12 ounces beef tenderloin, sliced 1/4-inch thick
• coarse salt
• freshly cracked pepper
• 1/4 cup clarified butter
• 2 garlic cloves, chopped
• 1/2 spanish onion, thinly sliced
• 1 1/2 cups cremini mushrooms, sliced
• 1 pinch freshly grated nutmeg
• 1/2 teaspoon paprika
• 1 dried chili, crushed
• 1 teaspoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1/2 cup sour cream
• flat leaf parsley, freshly chopped

Recipe

• 1 in a large saucepan or skillet, combine cold beef stock, flour and red wine.
• 2 whisk over high heat until mixture is just coming to the boil.
• 3 add the thyme sprigs and tomatoes.
• 4 reduce heat to medium and simmer uncovered until mixture is reduced to 3 cups, about 30 minutes.
• 5 in a bowl, season sliced beef with salt and pepper. toss to combine.
• 6 in a dutch oven or large skillet, heat 2 tablespoons of butter over high heat until sizzling.
• 7 in batches, brown beef well, about 2 to 3 minutes.
• 8 remove beef and reserve.
• 9 reduce heat to low add remaining 2 tbsp butter to dutch oven.
• 10 saute onions and mushrooms until soft, about 3 to 5 minutes.
• 11 add the garlic and saute for 1 minute.
• 12 add nutmeg, paprika, chile flakes, mustard, worcestershire sauce and reduced stock and wine.
• 13 cook uncovered over medium heat for 10 more minutes, just to develop the flavours.
• 14 sauce should be slightly syrupy.
• 15 add back the reserved beef and stir in the sour cream continue to cook over medium heat until just heated through.
• 16 adjust the seasoning.
• 17 sprinkle with chopped parsley.
• 18 serve with egg noodles.