Beef Stroganoff with Egg Noodles and Mushrooms in Creamy Mustard Sauce
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Beef Stroganoff with Egg Noodles and Mushrooms in Creamy Mustard Sauce
Ingredients
- Olive Oil - 3 tablespoons
- Veal Tenderloin - 24.7 oz
- Pickled Chanterelles - 8.1 oz
- Campbell's Beef Broth - 1¼ cups
- Cognac - 1 tablespoon
- Whipped Cream - ½ cup
- Egg noodles for wok - 8.8 oz
- Dijon Mustard - 1 tablespoon
- Italian chopped parsley - 0.9 oz
- Mixed Ground Peppers - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Cut the meat into 3 steaks and generously rub with salt and ground pepper. Slightly press down.
Step 2
Heat 1 tablespoon of oil in a large skillet over medium heat. Place the meat in the skillet and cook for 4 minutes on each side for medium doneness. Transfer the meat to a plate and wrap it in foil.
Step 3
Add a tablespoon of oil to the skillet and add the sliced mushrooms. Sauté until browned, about 4 minutes.
Step 4
Add the broth and cognac, bring to a boil, and cook for 2 minutes. Add the cream and cook for about 3 minutes until slightly thickened. Then add the mustard.
Step 5
Meanwhile, cook the noodles in boiling salted water until done. Drain and return to the pot. Toss with parsley and 1 tablespoon of olive oil. Season with salt and pepper and divide onto plates.
Step 6
Thinly slice the meat and place it on the noodles, then drizzle with the sauce.
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