Weekend Cooking....Beef Stroganoff

Fall is in the air!
Ok, not so much today when it is rather warm and humid, but the other day, it was cool and my mind went toward those hearty dishes that become more appealing.

I think I mentioned that the SIL recently had surgery on her neck and is home from work with a big old neck brace, so I took pity and decided to make her and the Bro dinner. I asked what she wanted and she suggested Hamburger Helper.
Really.

Well, I have never had Hamburger Helper and did not feel like starting right now, so I made a bit more upscale version, Beef Stroganoff. And off to the internet I went for a recipe!
The one I found that sounded appealing was one from Epicurious.com that I made...with a number of changes. Ok, a lot of changes. They used a couple of shallots, I used a big, sliced onion. I deglazed the pan with red wine. They used cream, I used sour cream and Greek yogurt. I added a 'secret' ingredient for flavor and thickening...an envelope of Knorr's Brown Gravy mix.
Also, whereas they used white white button mushrooms, I used a mix of baby portabellas and white. And finally, based on the reviews I  read of that original recipe, I doubled the recipe for the sauce. Totally necessary.

I  kept the beef tenderloin. Yes, you can make it with a cheaper cut of steak, or even ground beef, but I love tenderloin and the whole semi-trimmed loins were on sale. Trimmed it up and had enough for this dish and two lovely roasts in the freezer for another day.

Beef Stroganoff

• 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
• 2 tablespoons vegetable oil
• 4 tablespoons butter
• 1/2 cup red wine
• 1 large onion, sliced
• 1 pound  mushrooms, thickly sliced
• 2 cup beef broth
• 1 envelope Knorr's Brown Gravy mix
• 1 tablespoon Dijon mustard
• 1 tablespoon paprika
• 4 tablespoons Cognac
• 8 oz. Greek yogurt
• 8 oz. sour cream
• 1 tablespoon chopped fresh dill
• 12 ounces wide egg noodles, cooked

Season sliced meat with salt and pepper. In a large saute pan, heat 1 Tbs. oil and 2 Tbs. butter. Brown meat, in batches, so as not to crowd. Do not overcook!
Remove the meat to a bowl to rest and deglaze pan with 1/2 cup red wine, pouring over meat hwn done.
In same pan, heat other TBS oil and remaining butter.
Saute sliced onions and mushrooms until browned and cook through, about 5-10 minutes. Add paprika and stir for a minute or two, then add beef broth and Knorr's mix, bring to boil and cook until thickened, about 3 minutes. Add mustard, cognac and stir well. Bubble...bubble.
Taste and season with salt and pepper.
Meanwhile, boil noodles.

Just before serving, add meat back to just reheat, then add yogurt and sour cream and chopped dill, and simmer until hot but being careful not to boil.
Serve over hot noodles
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This is my contribution this to this week's Weekend Cooking.
"Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend."
Be sure to check out the other entries this week. As always, hosted by Beth Fish Reads.

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