Beef Stroganoff with Portobello Mushrooms and Cognac
85% authentic · Modern European
An elevated take on Beef Stroganoff, using hearty portobello mushrooms and a splash of cognac for a deeper, more complex flavor profile.
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Ingredients
- Beef sirloin or tenderloin1.5 lbs
- Butter4 tbsp
- Portobello mushrooms1 lb
- Shallots2 large
- Garlic3 cloves
- All-purpose flour2 tbsp
- Cognac1/4 cup
- Beef broth1 cup
- Heavy cream1/2 cup
- Sour cream1/2 cup
- Dijon mustard1 tsp
- Saltto taste
- Black pepperto taste
- Fresh thymefor garnish
- Pappardelle pasta12 oz
Steps
- 1
Slice beef thinly against the grain. Season generously with salt and pepper.
- 2
Cook pappardelle pasta according to package directions. Drain and set aside.
- 3
Melt 2 tbsp butter in a large skillet over medium-high heat. Brown beef in batches, then remove and set aside.
- 4
Add remaining 2 tbsp butter to the skillet. Add sliced portobello mushrooms and cook until deeply browned and tender, about 10-12 minutes. Add minced shallots and garlic, cook for 2 minutes more.
- 5
Sprinkle flour over the mushroom mixture, stirring constantly for 1 minute.
- 6
Carefully pour in the cognac and scrape the bottom of the pan to deglaze. Let it bubble and reduce slightly for about 1 minute.
- 7
Gradually whisk in beef broth until smooth. Bring to a simmer.
- 8
Reduce heat to low. Stir in heavy cream, sour cream, and Dijon mustard. Do not boil.
- 9
Return the beef to the skillet and stir to coat. Heat through gently for about 5 minutes.
- 10
Season with salt and pepper to taste.
- 11
Serve the beef stroganoff mixture over the cooked pappardelle pasta. Garnish with fresh thyme sprigs.
