It’s beginning to feel like fall and I find myself wanting a hearty meal. Stroganoff is one of those meals that is ultra comforting. It makes you feel like you’ve been wrapped up in a blanket. Warm and cozy.
Beef stroganoff can be heavy though. And despite wanting it to be hearty, I’m not a fan of heavy meals.
Beef and Mushroom Stroganoff is not heavy at all. The beef tenderloin is seared to perfection and then added to a silky smooth sauce that’s made from a combination of beef stock that’s thickened with cornstarch and them made creamy with sour cream (I actually used 2% Greek Yogurt). You will think that this sauce is full of cream but it’s not.
I loved the addition of mushrooms and leeks in this stroganoff – the mushrooms gave it an even more meaty taste without the heaviness. I used gluten-free noodles that were thin and reminded me of the traditional egg noodle that you would serve stroganoff over.
They secret to this recipe is really good beef tenderloin. Big Guy purchased our beef from a small butcher shop in Durham called Rose’s Meat Market and Sweet Shop. The minute you start buying quality meat (and cheese and eggs) you won’t go back to the mainstream products. You can actually taste the difference.
We served our beef and mushroom stroganoff with an incredible red wine that enhanced the smokiness of the paprika in the dish and really brought out the flavors of the beef.
Dinner is served.