Beef Stroganoff Recipe for the Weekend
This post is also available in: Español (Spanish)
This weekend’s recipe is a tribute to my mom
Today, January 30th., would’ve been my mother’s 90th birthday. Maria Josefina Reyna was an extraordinary woman; her solid faith, deep wisdom and great humanity gave her the strength to cope with extremely painful situations in her life. However, despite some sad circumstances, she was a happy person who loved life and people. Her family and friends were the center of her universe and she never hesitated to take into her own home those who needed shelter.
Defined by her remarkable generosity, she was constantly finding ways to bring happiness to everyone she cared about, and her exceptional cooking definitely brought the most joy. She took delight in pleasing others and had fun trying and creating new recipes. She always added her personal touch to each of them, like to this Beef Stroganoff I’m sharing today. This is a gift to all of you and a way to honor my mom, since she always cooked it with the intention of gratifying those who asked for it.
3 lbs. beef tenderloin cut into strips (2 ½ inches approx.)
2 oz. butter
2 medium onions
1 cup sour cream
8 oz. fresh mushrooms
2 tbsp. beef broth paste (such as Better than Bouillon)
1 can concentrated beef broth
½ tbsp. mustard
1 tbsp. tomato paste
2 tbsp. Worcestershire sauce
1 pint light cream
1 cup cognac
Paprika, salt and pepper to taste
Season the meat with paprika and salt. In a large skillet stir-fry the meat in butter, but don’t let it get brown. Take the meat out of the skillet and put it aside. Add the cognac to the skillet and let it mix with the beef juices to make a déglacé, then remove from the heat. Set aside.
Cut the onions and the mushrooms into thin slices, sprinkle them with flour and sauté them in another skillet. Add the canned beef broth and the broth paste to the mix, let it boil for around 12 minutes and lower the heat to low. Add the mustard, the Worcestershire sauce, the tomato paste, a pinch of paprika, the déglacé and the beef. Stir in the sour cream and the heavy cream, making sure it doesn’t boil. Let it simmer for 20 minutes and turn off the heat. Taste it to see if you need to add anything.
People usually eat Beef Stroganoff with egg noodles, such as tagliatelle, but at home we always served it with long grain white rice.