Beef Stroganoff

Ingredients

Here are the following ingredients:

• 4 lb (2 kg) sliced button or cremini mushrooms, about 24 cups (6 L)
• 1 lb (500 g) sliced onion, about 4 cups (1 L)
• 3 tbsp (45 mL) minced garlic
• ½ cup (125 mL) canola oil (approx)
• Kosher salt
• Freshly ground black pepper
• 4 oz (125 g) butter
• ½ cup (125 mL) flour, all-purpose
• 8 cups (2 L) beef stock (no salt added)
• ¼ cup (60 mL) Dijon mustard
• ¼ cup (60 mL) Worcestershire sauce
• 1 cup (250 mL) cream, 35%

Service

• 1 cup (250 mL) canola oil
• 5 lb (2.2 kg) Tenderloin, sliced into ½-inch (1 cm) strips
• 16 fl oz (500 mL) brandy or dry sherry
• 2 cups (500 mL) sour cream (approx)
• 1 cup (250 mL) finely chopped fresh chives or parsley

Preparation

1. Combine mushrooms with onions, garlic and oil; season with salt and pepper. Arrange mushroom mixture in a single layer on large parchment paper-lined sheet pans.
2. Roast, in convection oven at 425°F (220°C), for 15 to 18 minutes or until golden brown and tender. Cool, cover and refrigerate.
3. Melt butter in large saucepan. Stir in flour; cook to make a brown roux.
4. Whisk in beef stock until smooth. Add Dijon mustard and Worcestershire sauce; bring to a boil.
5. Simmer until thickened to gravy consistency. Pour in cream; adjust seasoning as needed. Remove from heat. Cool, cover and refrigerate or hold for service.

Service

1. Heat 1 tbsp (15 mL) oil in skillet set over medium-high heat. Brown 5 oz (150 g) beef strips; season with salt and pepper. Remove from skillet.
2. Deglaze pan with 1 oz (30 mL) brandy; reduce by half.
3. Add ½ cup (125 mL) EACH cooked mushroom mixture and cooked cream sauce; simmer. Stir in 2 tbsp (30 mL) sour cream. Add a splash of beef stock to loosen, if needed. Return beef to pan and toss to coat.
4. Garnish with additional sour cream and 1 tbsp (15 mL) chives or parsley.

Beef Cuts