Beef Stroganoff with Cremini & Porcini Mushrooms

Beef Stroganoff with Cremini & Porcini Mushrooms
Photo by Scott Phillips, except where noted


  • 8 to 10 oz. fresh cremini mushrooms, stems trimmed, caps wiped clean and thickly sliced
  • 3 Tbs. all-purpose flour
  • 3 Tbs. vegetable oil (not olive oil)
  • 1 medium onion, thinly sliced
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1-½ cups beef broth (low-salt, if canned) or veal stock
  • 1 Tbs. Dijon mustard
  • + 7 more ingredients
    • 5 Tbs. crème fraîche
    • ¼ cup unsalted butter
    • 1 lb. beef tenderloin, cut into strips about 2 inches long and ½ inch wide
    • ½ tsp. Worcestershire sauce
    • Kosher salt and freshly ground black pepper
    • Cooked egg noodles or fresh egg fettuccine
    • ½ oz. dried porcini mushrooms (about ½ cup)

In a small saucepan, combine the broth and dried porcini. Bring to a boil, remove from the heat, cover, and let steep for 30 min. With a slotted spoon, lift the porcini out of the broth; chop coarsely and set aside. Strain the broth through a cheesecloth-lined sieve and set aside. Heat 1 Tbs. ea...

View full recipe at Fine Cooking


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