Beef Stroganoff with Wild Mushrooms and Cognac
85% автентично · Modern European
An elevated take on Beef Stroganoff, featuring a richer sauce infused with cognac and a blend of earthy wild mushrooms for a more complex flavor profile.
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Съставки
- Beef tenderloin1.5 lbs
- Butter4 tbsp
- Shallots2
- Wild mushrooms (e.g., porcini, chanterelles)10 oz
- All-purpose flour2 tbsp
- Cognac1/4 cup
- Beef broth1 cup
- Sour cream1 cup
- Dijon mustard1 tsp
- Saltto taste
- Black pepperto taste
- Fresh thymefor garnish
- Creamy polentafor serving
Стъпки
- 1
Cut beef into 1-inch cubes. Season generously with salt and pepper.
- 2
Melt 2 tbsp butter in a Dutch oven over medium-high heat. Sear beef until well-browned on all sides. Remove beef and set aside.
- 3
Add remaining 2 tbsp butter to the pot. Add chopped shallots and cook until softened, about 3 minutes.
- 4
Add cleaned and sliced wild mushrooms. Cook until browned and tender, about 8-10 minutes.
- 5
Sprinkle flour over the mushrooms and shallots, stir for 1 minute.
- 6
Carefully pour in the cognac. Let it bubble and reduce slightly, scraping the bottom of the pot.
- 7
Gradually whisk in beef broth until smooth. Bring to a simmer.
- 8
Reduce heat to low. Stir in sour cream and Dijon mustard until combined. Do not boil.
- 9
Return beef to the pot. Simmer gently, covered, for 20-30 minutes, or until beef is tender.
- 10
Serve Stroganoff over creamy polenta, garnished with fresh thyme.
