Peppered Beef Stroganoff

Peppered Beef Stroganoff
Photo by Kana Okada


  • ¼ cup fresh Italian parsley
  • 1 ¼ cups beef broth
  • ½ cup whipping cream
  • 1 tablespoon coarsely ground peppercorn melange or black pepper
  • 3 8-ounce beef tenderloin steaks
  • * A mixture of black, pink, green, and white peppercorns; available at many supermarkets.
  • 8 ounces crimini (baby bella) mushrooms
  • + 4 more ingredients
    • 1 tablespoon Dijon mustard
    • 3 tablespoons olive oil
    • 1 tablespoon Cognac or brandy
    • 1 8.8-ounce package wide egg noodles (such as De Cecco)

Sprinkle pepper melange and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mush...

View full recipe at Epicurious


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