Mushroom Beef Stroganoff

From OrangesBleues

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Contents 1 Ingredients 2 Directions 2.1 Make the sauce 2.2 Cook the pasta 2.3 Presentation

Recipe

Ingredients

• 1 lb. cubed beef (chuck)
• 6 Tbs. (3/4 stick) unsalted butter
• 1 large shallot, thinly sliced
• 1 lb. mixed dried fresh mushrooms, such as shiitake, oyster and cremini, thinly sliced
• 1 lb fresh mushrooms
• 1 cup chicken or vegetable broth
• 1/2 cup sour cream
• 2 Tbs. minced fresh flat-leaf parsley
• Salt and freshly ground pepper, to taste
• 1 lb. wide egg noodles

Directions

Make the sauce

1. In a large fry pan over medium-high heat, melt the butter. Add the shallot and sauté until lightly golden, 2 to 3 minutes. Add the beef and dried mushrooms, stirring, until the beef has been browned. Empty contents of fry pan into slow cooker set to low. Add enough chicken stock to cover meat and mushrooms. Let cook for 3 hours.
2. Add fresh mushrooms. Let cook for additional hour.

Cook the pasta

Bring a large pot of water to a boil over high heat. Add 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.

Presentation

1. Stir sour cream in to sauce and meat.
2. Add the pasta to the sauce and toss to combine.
3. Warm briefly over low heat to blend the flavors.
4. Garnish with parsley and serve immediately.

Serves 4.