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Brandy-laced beef and mushroom stroganoff

13
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
This classic and decadent dish is perfect, luxurious comfort food to warm the soul. It is a speedy version of Hungarian stroganoff that uses beef tenderloin, an uncommonly tender cut that doesn’t require long, slow cooking. With mushrooms, brandy, and paprika, the flavor is delicious and the aroma intoxicating! Try this over spiralized butternut squash noodles instead of pasta, or serve it over cauliflower rice to up your servings of vegetables. As with many stews, any leftover stroganoff is delicious reheated the next day.

Ingredients

Uncooked egg noodles

6 oz

All-purpose flour

2 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp, or to taste

Uncooked lean beef tenderloin, trimmed

1 pound(s), cut into thin slices, slices cut into strips

Olive oil

2 tsp

Red onion

1 large, thinly sliced

Paprika

1 Tbsp, sweet variety, preferable Hungarian

Mushrooms

1 pound(s), mixed, sliced (if using shiitakes, remove stems)

Brandy

3 Tbsp

Beef broth

1 cup(s)

Reduced fat sour cream

½ cup(s)

Fresh parsley

2 Tbsp, chopped

Instructions

  1. Cook noodles according to package directions. Drain and keep warm.
  2. Combine flour, 1/4 teaspoon salt, and the pepper in large zip-close plastic bag. Add beef; seal bag and shake until beef is coated evenly.
  3. Heat oil in large heavy skillet over medium-high heat. Working in 2 batches, cook beef until lightly browned, stirring once or twice, about 2 minutes per batch. Transfer beef to plate.
  4. Add onion to skillet and cook, stirring, until softened, about 5 minutes; stir in paprika. Add mushrooms and remaining 1/2 teaspoon salt; cook, stirring frequently, until mushrooms soften, about 6 minutes. Add brandy and bring to boil; cook, stirring, until almost evaporated. Add broth and bring to boil; reduce heat and simmer until liquid is slightly reduced, 2–3 minutes.
  5. Return beef and any accumulated juices to skillet; cook, stirring, until heated through, about 2 minutes. Remove skillet from heat; stir in sour cream. Divide noodles evenly among 4 plates or bowls and top with stroganoff and parsley.
  6. Serving size: about 1 cup beef with sauce and 1/3 cup noodles

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