The Ultimate Beef Stroganoff

The Ultimate Beef Stroganoff
(tenderloin of beef, garlicky mushrooms, creamy sauce + egg noodles)
Serves 4

Everybody loves beef stroganoff, a quintessential comfort dish. I like to take some of the trimmings that I have when cleaning a whole beef tenderloin, to elavate this classic dish.

What you need:
1 ½ pounds beef tenderloin, cut into ½ inch cubes
¼ cup canola oil
3 cups crimini mushrooms, quartered
1 cup yellow onion, peeled and finely diced
2 tablespoons (1/4 stick) butter, softened
2 tablespoons thinly sliced garlic
1 tablespoon salt
1 tablespoon freshly ground pepper
¼ cup bourbon
1 ½ cups chicken stock
¼ cup Dijon mustard
1 teaspoon smoked paprika
½ up sour cream
1 ½ tablespoons fresh lemon juice
2 tablespoons chopped flat leaf parsley, plus more for garnish
½ lb dried egg noodles

What to do:
1. Prepare Beef: Season cubed beef tenderloin on all sides with half of the salt and pepper, and let sit at room temperature for 15 minutes. Heat the canola oil in a heavy bottomed cast iron skillet over medium-high heat. Add the seasoned cubes of beef tenderloin and brown on all sides. Remove the cubes and allow to rest on a plate. Add the mushrooms and sauté for 5-7 minutes, stirring often with a wooden spoon, until golden. Reduce the heat to medium, add the onion, and continue to cook 3-5 minutes, stirring often, until the onion is soft. Add the butter, garlic, remaining salt and pepper and sauté for 1 minute. Remove the pot from heat and deglaze with the bourbon, using a wooden spoon to scrape up and incorporate any browned bits. Return the pot to medium heat and cook 3 to 5 minutes, stirring often, or until bourbon is reduced to 1/8 cup.


 2. Cook Egg Noodles: Prepare egg noodles per package instructions, drain, and toss lightly with oil to prevent noodles from sticking to each other.

3. Finish Sauce Preparation: When the bourbon has reduced, add the chicken stock, mustard, and the smoked paprika to the saucepan and cook 8-10 minutes, or until the sauce thickens enough to coat the back of the wooden spoon. Remove from the heat and fold in the cubes of beef tenderloin, sour cream, lemon juice and parsley.

To Serve: Toss sauce with egg noodles and garnish with chopped parsley.