In most cases, favorite recipes and dishes are linked to happy memories. Today would have been my parents' anniversary and one of my happiest memories of them is when my mother cooked beef stroganoff for my father. It was their wedding anniversary. Rather than going out, my mother surprised my father with a special dinner just for the two of them. Beef stroganoff was something she had never made before but she knew it would be a dish which he would love. Although it has been many years since that evening, I still remember watching my father in the kitchen taste the stroganoff and without saying a word, he walked over and hugged my mother. It was not a dish that my mother prepared often, yet for me this dish brings back a happy and treasured memory.
Beef Stroganoff
adapted from
Bon Appetit
fast easy fresh
Barbara Fairchild
Ingredients
1 1/2 pounds well - trimmed beef tenderloin,
cut into 2x1x1/2-inch strips
1 stick butter divided
1/2 cup finely chopped shallots
4 garlic cloves, minced
1 pound fresh wild mushrooms, such as
crimini, shiitake or oyster, thickly sliced
1 cup beef broth
1 cup heavy whipping cream
2 tablespoons brandy
4 tablespoons chopped fresh Italian parsley,
divided
salt and freshly ground pepper
12 ounces wide egg noodles
Sprinkle beef with salt and pepper. Melt 1 tablespoon butter in a heavy large nonstick skillet over high heat. Add half of beef in a single layer. Cook just until brown, about a minute per side.Transfer to bowl. Repeat with 1 tablespoon butter and remaining beef.
Melt 2 tablespoons butter in same skillet over medium-high heat.Add shallots and garlic. Saute until tender, scraping up brown bits, about 2 minutes. Add broth, cream and brandy. Simmer until sauce consistency, about 5 minutes. Add beef and any juices. Simmer until beef is heated through but still medium-rare, about 2 minutes. Stir in 2 tablespoons parsley and season with salt and pepper.
Meanwhile cook noodles in a large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer hot noodles to bowl. Add remaining 4 tablespoons butter and 2 tablespoons parsley and toss to coat. Season with salt and pepper. Place noodles on plate and top with beef and sauce.
follow Anne on twitter and Instagram @AnneFretz
adapted from
Bon Appetit
fast easy fresh
Barbara Fairchild
Ingredients
1 1/2 pounds well - trimmed beef tenderloin,
cut into 2x1x1/2-inch strips
1 stick butter divided
1/2 cup finely chopped shallots
4 garlic cloves, minced
1 pound fresh wild mushrooms, such as
crimini, shiitake or oyster, thickly sliced
1 cup beef broth
1 cup heavy whipping cream
2 tablespoons brandy
4 tablespoons chopped fresh Italian parsley,
divided
salt and freshly ground pepper
12 ounces wide egg noodles
Sprinkle beef with salt and pepper. Melt 1 tablespoon butter in a heavy large nonstick skillet over high heat. Add half of beef in a single layer. Cook just until brown, about a minute per side.Transfer to bowl. Repeat with 1 tablespoon butter and remaining beef.
Melt 2 tablespoons butter in same skillet over medium-high heat.Add shallots and garlic. Saute until tender, scraping up brown bits, about 2 minutes. Add broth, cream and brandy. Simmer until sauce consistency, about 5 minutes. Add beef and any juices. Simmer until beef is heated through but still medium-rare, about 2 minutes. Stir in 2 tablespoons parsley and season with salt and pepper.
Meanwhile cook noodles in a large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer hot noodles to bowl. Add remaining 4 tablespoons butter and 2 tablespoons parsley and toss to coat. Season with salt and pepper. Place noodles on plate and top with beef and sauce.
follow Anne on twitter and Instagram @AnneFretz
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