Peppered Beef Stroganoff
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Olive Oil (divided)1.25 cups
Beef Broth1 tbsp
Cognac1 cup
Whipping Cream1 tbsp
Dijon MustardDirections:
1
Sprinkle pepper melange and salt over both sides of steaks; press to adhere
2
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat
3
Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare
4
Transfer beef to plate; tent with foil
5
Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes
6
Add broth and Cognac; boil 2 minutes
7
Add cream; boil until slightly thickened, about 3 minutes
8
Whisk in mustard
9
Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally
10
Drain
11
Return to pot; toss with parsley and 1 tablespoon oil
12
Season with salt and pepper
13
Divide among plates
14
Slice steaks; place atop noodles
15
Spoon sauce over
16
Sprinkle pepper melange and salt over both sides of steaks; press to adhere
17
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat
18
Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare
19
Transfer beef to plate; tent with foil
20
Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes
21
Add broth and Cognac; boil 2 minutes
22
Add cream; boil until slightly thickened, about 3 minutes
23
Whisk in mustard
24
Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally
25
Drain
26
Return to pot; toss with parsley and 1 tablespoon oil
27
Season with salt and pepper
28
Divide among plates
29
Slice steaks; place atop noodles
30
Spoon sauce over