Beef Stroganoff With Cremini Porcini Mushrooms Recipe

Ingredients for Beef Stroganoff With Cremini Porcini Mushrooms

• Low Sodium Beef Broth
• 1 ounce dried porcini mushrooms
• Vegetable Oil
• Unsalted Butter
• 8 oz cremini mushrooms, sliced
• 1 lb beef tenderloin
• Kosher Salt
• Fresh Ground Pepper
• Flour
• Onion
• 1 teaspoon Dijon mustard
• Worcestershire Sauce
• Creme Fraiche
• Egg noodles or buttered egg noodles for serving
• Fresh parsley for garnish (optional)

How to Make Beef Stroganoff With Cremini Porcini Mushrooms

1. In a small bowl, steep 1 ounce dried porcini mushrooms in 1 cup boiling water for at least 30 minutes. Once softened, remove mushrooms, reserving the soaking liquid. Roughly chop the mushrooms.
2. While the porcini soaks, prepare the remaining ingredients: trim and cut 1 lb beef tenderloin into 1-inch pieces. Mince 2 cloves garlic. Slice 8 oz cremini mushrooms. Melt 2 tablespoons butter in a large skillet over medium-high heat.
3. Add the beef to the skillet and sear until browned on all sides (about 5-7 minutes). Remove beef from skillet and set aside.
4. Add the cremini mushrooms and garlic to the skillet and cook until softened, about 5 minutes.
5. Stir in 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly.
6. Gradually whisk in 1 1/2 cups of the reserved porcini soaking liquid (strain first to remove any sediment), 1 cup heavy cream, 1/2 cup dry sherry (optional), and 1 teaspoon Dijon mustard. Bring to a simmer.
7. Reduce heat to low, stir in the seared beef and chopped porcini mushrooms. Simmer for 5-7 minutes, or until the sauce has thickened slightly and the beef is cooked through.
8. Season generously with salt and freshly ground black pepper to taste. Serve immediately over egg noodles or buttered egg noodles. Garnish with fresh parsley (optional).