BEEF STROGANOFF, AMERICA'S TEST KITCHEN

BEEF STROGANOFF, AMERICA'S TEST KITCHEN image

Yield 4 people

Number Of Ingredients 14

Salt
8 0z egg noodles (3 c)
3 T unsalted butter
2 T vegetable oil
12 oz. white button mushrooms, trimmed and halved
12 oz beef tenderloin, cut into 1 /8 inch strips
pepper
3/4 c dry red wine
1 onion minced
1 1/2 t brown sugar
1 t tomato paste
1 T all-purpose flour
1/2 c low-sodium chicken broth
1/3 c sour cream

Steps:

1. Bring 4 quarts water toa boil in a large pot. Add 1 T salt and the noodles and cook, stirring often, until they are almost tender, but still firm to the bite. Drain the noodles, then return to the pot and toss with 2 T butter. Cover to keep warm. 2. Meanwhile, heat 1 T of the oil in a 12 inch skillet over medium-high heat until shimmering. Add the mushrooms and 1/4 t salt and cook until lightly browned, about 5 minutes, then transfer to a bowl. 3. Pat the beef dry with paper towels, then season with salt and pepper. Add the remaining 1 T oil to the skillet and return to medium-high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms. 4. Add 1/4 c of the wine to the skillet and return to medium heat. Simmer, scraping up any browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef. 5. Add the remaining 1 T butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomato paste and cook until the onion is lightly browned, about 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the broth and remaining 1/2 c wine and simmer until thickened, about 2 minutes. 6. Add any accumulated juices from the mushrooms and beef. Stir about 1/2 c of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles