RED CHILE, BEEF AND SHIITAKE MUSHROOM STROGANOFF RECIPE

Red Chile, Beef and Shiitake Mushroom Stroganoff Recipe image

Provided by á-2053

Number Of Ingredients 19

1 lb. filet mignon or filet mignon tips
1 Tbs. cooking oil
2 Tbs. butter
1 onion chopped finely
1/2 lb. white mushrooms, cut in half
6 oz. shiitakes mushrooms, stems removed, caps cut in half
1 tsp. salt
1 tsp. flour
2/3 cups chicken stock
1/8 tsp. black pepper
1/2 cup heavy cream
2 tsp. Dijon mustard
1 1/2 tsp. Chimayo or ancho chili powder (medium hot)
1 Tbs. paprika
1/2 lb. wide egg noodles
1/4 cup sour cream
1 Tbs. chopped fresh dill
1 Tbs. chopped fresh parsley
1 tsp. fresh thyme, optional

Steps:

Cut the filet into 1/4 in. thick slices. Stack the slices and cut them into 1/2 in. wide strips. Heat a large, non-stick frying pan over high heat. Toss the meat with the oil and sear, in batches if necessary, until medium rare, about 1 minute per side. Remove from pan. In a medium frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, about 5 minutes. Increase the heat to moderate, add the mushrooms and 1/4 tsp. salt and cook, stirring until the mushrooms are well browned, about 20 minutes. Reduce the heat, add the flour and cook, stirring, for 1 minute. Add the stock, the cream, mustard, chili powder, paprika and meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes. Cook the noodles in boiling, salted water until just done, about 9 minutes. Drain. Add the meat, sour cream, dill, parsley, thyme, the remaining 3/4 tsp. salt and the pepper to the sauce. Heat but do not boil, of the sauce may curdle. Serve sauce over noodles.