A deconstructed version of Beef Stroganoff! It has all the traditional ingredients, plus a couple of extras, and it is glorious! Just prepare the dish per the recipe, and you will be in for a treat. Gnocchi, fettuccini, or spaetzle are all great sides.
- 8 oz beef filet mignon steaks - (4 oz ea) or one pound of tenderloin tips
- 1 tbsp unsalted butter
- 1-2 tbsp oil
- 1 large Spanish onion peeled and sliced
- 3 dill pickles sliced lengthwise and in quarters
- 2 tbsp all-purpose flour
- 1/2 tbsp black pepper
- 1/2 tbsp paprika
- 1/2 cup red wine
- 1/2 cup beef broth consommé
- 1/2 cup sour cream
- 1/2 cup sliced white mushrooms
- Gather all ingredients before starting recipe.
- Gnocchi, fettuccini, or spaetzle are equally good served with this dish. Whichever is being used, the pasta should be prepared before starting the beef stroganoff and kept warm in a container that may be reheated at the last moment before serving.
- Bring sour cream to room temperature.
- Peel, cut in half and slice one Spanish onion into 1/4" slices, slice white mushrooms into 1/4" slices and slice 2-3 dill pickles into thin spears and reserve.
- Cut room temperature beef into 1" cubes. Mix 2 tablespoons of flour with 1/2 tablespoon ground black pepper and 1/2 tablespoon of kosher salt in a zip lock plastic bag. Add the cubed beef turning to coat each piece evenly.
- Heat a medium sized sauce pan over high heat for a minute or so, then add 1 tablespoon oil and butter and heat until bubbly and hot.
- Add beef and sear until each piece forms a crust, about 1-2 minutes per side. Don't crowd the beef or stir or move around; when done on one side, turn and sear the second side. When seared on all sides, remove beef to a platter and keep warm tented with aluminum foil.
- With the setting still on high heat, add onions and cook for 2 - 3 minutes. The onions should be crisp tender and not soggy. If the pan seems dry, add a little oil, and stir once or twice to evenly cook onions. Remove onions to the platter with the seared beef, but keep separately to one side.
- With the setting still on high heat, add wine and consommé scraping up the bits from the bottom of the pan and simmer until the liquid is reduced by half.
- The cooking process may be stopped here to allow for the preparation/completion of the noodles/pasta being served. The pasta should be cooked at this point and if done ahead, should be reheated and either placed on a serving dish or on individual rimmed plates which have been pre-heated in the oven. Once the pasta is hot, the Stroganoff may be completed.
- Return beef and onions to the reduced sauce and liberally sprinkle the beef and onions with paprika, then add the sliced mushrooms and gently fold the mushrooms into the beef/onion mixture to heat through, 2- 3 minutes on high heat. The mushrooms are not to be cooked and should retain their bright white look.
- Once the mushrooms have been heated through, spoon a generous portion of the Stroganoff on top of the pasta in individual serving dishes and garnish with slivered dill pickles. Add a few dollops of sour cream to each serving, sprinkle with a little more paprika and serve.