A beef stroganoff with porcini mushrooms sounds great for any day, but it is not something that we all want to cook that often. This recipe, though, is easy and doesn’t require you to break the bank to make it. With just a few steps, your gourmet dinner will be ready!
This Beef Stroganoff with Porcini Mushrooms Is The Dinner You Deserve
To make this dish, dried porcini mushrooms are great, as they add umami and flavor without altering the texture. For texture, on the other hand, you can use fresh cremini mushrooms. Still, if you can’t find either, there are some other options for you to try. Alternative mushrooms to use include shiitake, maitake, oyster, or Portobello. You can use these mushrooms fresh or dry, whichever is easier for you.
As you may know by now, you will need beef to make this dish. Tenderloin strips are good, but you can use other cuts as well. If you prefer, you can go with pork, chicken, or turkey too. If you are trying to stay vegetarian, simply add more mushrooms, or cut up pressed tofu into strips.
When it comes to the flavor, the sauce is the center of this dish, so it requires quite a few ingredients. You will need flour, onion, Dijon mustard, Worcestershire sauce, crème Fraiche, and parsley. If you need replacements, use regular mustard, cornstarch, cream, or half and half.
Traditionally, beef stroganoff is served over egg noodles. However, you can use regular pasta noodles, rice, or potatoes.
Be sure to serve your mushroom sauce warm over the beef and make the noodles right before you serve. If you want, add a green salad, asparagus, or green beans.
Don’t wait any longer to treat yourself to a delicious meal that doesn’t take too long to make.
Beef Stroganoff with Porcini Mushrooms
1 1/2 cups (360 ml) canned beef broth
1/2 oz (14 g) dried porcini mushrooms
3 tbsp vegetable oil
1/4 cup (32 g) unsalted butter
8 oz (226 g) cremini mushrooms, cleaned, trimmed and sliced
1 lb (450 g) beef tenderloin, strips
3 tbsp flour
1 medium onion, sliced
1 tbsp dijon mustard
1 tsp Worcestershire sauce
5 tbsp creme fraiche
12 oz (340 g) egg noodles, cooked
2 tbsp chopped parsley
- Place a saucepan over medium heat.
- Mix broth with porcini. Bring to boil.
- Turn heat off then place a lid on the saucepan. Let it sit for 35 mins.
- Drain and chop mushrooms.
- Pour broth through a fine mesh strainer then set aside.
- Heat butter with oil in a small pan over medium heat.
- Cook mushrooms for 6 minutes.
- Drain and set aside.
- Sprinkle salt and pepper all over beef strips.
- Toss beef strips in flour.
- Heat 2 tbsp of oil in a skillet over medium heat.
- Cook beef strips for 1 – 2 minutes each side.
- Drain and add strips to the mushroom.
- Heat remaining butter on the same pan then cook onions in it for 5 minutes.
- Stir in strained broth with mustard, Worcestershire sauce, cremini, porcini and beef.
- Cook until they’re simmering then cook for another two minutes.
- Lower heat then stir in creme Fraiche.
- Cook for a few minutes.
- Serve warm with noodles.