Beef Stroganoff with Cremini & Porcini Mushrooms


Beef tenderloin is traditional and works great for Stroganoff—I especially like it because it's so tender and cooks quickly. But it isn't necessarily the most flavorful cut. So, I  bump up the flavors in the dish by using earthy, intense porcini mushrooms to infuse the beef broth and finishing the sauce with crème fraîche, which I find to be lighter than the usual sour cream, with a nuanced nuttiness.

What you will need

1-1/2 cups beef broth (low-salt, if canned) or veal stock

1/2 oz. dried porcini mushrooms (about 1/2 cup)

3 Tbs. vegetable oil (not olive oil)

1/4 cup unsalted butter

8 to 10 oz. fresh cremini mushrooms, stems trimmed, caps wiped clean and thickly sliced

1 lb. beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide

Kosher salt and freshly ground black pepper

3 Tbs. all-purpose flour

1 medium onion, thinly sliced

1 Tbs. Dijon mustard

1/2 tsp. Worcestershire sauce

5 Tbs. crème fraîche

Cooked egg noodles or fresh egg fettuccine

2 Tbs. chopped fresh flat-leaf parsley


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