Beef Stroganoff With Cremini & Porcini Mushrooms Recipe
This recipe is from the magazine Fine Cooking. It's by far the best beef stroganoff I've ever tasted. It wasn't difficult at all, and didn't take much
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Cooking tools:
- Saucepan
- Skillet
- Slotted spoon
- Fine-mesh sieve
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Colander
- Pot
Ingredients
- 1 1/2 cups canned low sodium beef broth
- 1 (1/2 ounce) package dried porcini mushrooms
- 3 tablespoons vegetable oil
- 1/4 cup unsalted butter
- 8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced
- 1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
- kosher salt
- fresh ground pepper
- 3 tablespoons flour
- 1 medium onion, thinly sliced
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 5 tablespoons creme fraiche
- 12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked
- 2 tablespoons chopped fresh parsley
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