Beef Stroganoff Recipe


1-1/2 pound fillet of beef

2 tablespoon butter

1 small onion - cut in medium wedges

3/4 brown mushrooms - sliced

sea salt and freshly grated black pepper to taste

1/4-1/2 teaspoon nutmeg - ground

1/4 cup dry white wine

1 cup creme fraiche

Egg Pappardelle noodle - cooked al dente


Mom's Beef Stroganoff Recipe

Eliza's mom used to make the greatest Beef Stroganoff. It was always one of my favorites. She served it on grocery store egg noodles. I recommend an artisan Egg Pappardelle pasta.


1. Cut beef into 1/2 inch slices across the grain.

2. Pound the meat until about half as thick.

3. Cut lengthwise into strips about 1-inch wide.

4. In a frying pan, melt 1 tablespoon butter over medium heat. Saute onions - about 2 minutes.

5. Add beef to pan and saute another 5 minutes until beef are lightly browned.

6. Remove beef and onions from pan and set aside.

7. Melt 2 tablespoons butter in pan over medium heat. Add mushrooms and saute until soft.

8. Drain excess liquid and add beef back to pan.

9. Season with salt, pepper and pinch of nutmeg.

10. Add wine and heat to simmer. Turn off heat, and add warmed creme fraiche.

11. Serve immediately over cooked egg pasta.

serves 4