Beef Stroganoff

This recipe comes from The Home Creamery, which -- in addition to ­recipes for various dairy products -- includes some recipes for things to do with them. This recipe is written for sour cream, but we had made a delicious batch of crème fraîche and had just about the right amount left.

This recipe is slightly altered from the original to account for that and upping some of the seasonings.

We served it over whole wheat rotini, but like all stroganoffs it would probably work with a wide variety of substrates, including rice or egg noodles.

Ingredients

• 45mL salted butter
• 1kg sirloin and/or striploin steak, cut across the grain into strips
• 2 medium onions, thinly sliced
• 500g cremini mushrooms, sliced
• 15mL flour
• 3mL hot paprika
• 3mL cayenne
• 10mL freshly ground black pepper
• 320mL crème fraîche

Procedure

1. Melt 15mL of the butter in a large, deep skillet over medium high heat.
2. Add the steak and cook, turning often, until browned and cooked through. Remove to bowl with a slotted spoon.
3. Melt another 15mL of butter and add the onions. Cook, stirring often, until soft, ~10 minutes.
4. Add the mushrooms, reduce heat to medium low, cover, and cook, stirring occasionally, until the mushrooms shrink, release their liquid, and soften, ~10 minutes. Remove the mushrooms and onions to the same bowl as the steak.
5. Add the remaining butter, the flour, paprika, cayenne, and black pepper to the pan. Cook, stirring constantly, for one minute.
6. Stir in the crème fraîche to form a homogenous sauce.
7. Return the meat, onions, and mushrooms to the pan and stir to coat with the sauce until heated through.