Easy Beef Stroganoff with Cognac Cream Sauce

Tips for Making Perfect Beef Stroganoff

Bill was thrilled with this easy beef stroganoff. Whew. But, this time, I was the one with doubts.

Ever fearful of over-salting, since it’s impossible to unsalt a too salty dish, I held back on this initial attempt. When I took my first taste, I was unimpressed. Phooey.

• But the reason for the bland results finally dawned on me and a sprinkle of salt came to the rescue. All the other flavors were brought to the forefront with just a bit more seasoning. Now I was tasting what Bill tasted, a dreamy cognac cream sauce and tender slices of beef.
• Besides adding the proper amount of salt (just taste along the way after each seasoning), make sure not to overcook your beef. You don’t want it to be reminiscent of that shoe leather I served to Bill those many years ago!

• Choose the right cut of beef for your stroganoff. Chuck roast is tough if not slow cooked so the connective tissue can break down. It’s delicious for pot roast, but awful for stroganoff. A tender fillet or ribeye steak work well. Always ask your butcher for advice if you’re unsure!
• Serving over buttered noodles is a classic pairing, but any starch will do. Rice, mashed potatoes or even cauliflower mash would be wonderful. Anything that will soak up the cognac sauce is perfect!

More Easy Skillet Recipes You’ll Love:

• Southwest Chicken Skillet Dinner from Family Food on the Table
• Creamy Chicken Marsala with Herbed Mushrooms from That Skinny Chick Can Bake
• White Chicken Enchilada Skillet from Dinners, Dishes and Desserts
• Fudgy Skillet Brownies from That Skinny Chick Can Bake
• Cast Iron Skillet Seared Salmon from Foodness Gracious
• Chicken Fried Steak from Mom on Timeout

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Easy Beef Stroganoff with Cognac Cream Sauce

An easy, yet elegant beef stroganoff recipe!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Yield 4

Ingredients

• 1 1/2 pounds beef tenderloin, cut into strips
• Kosher salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons butter (plus more to butter noodles)
• 1/4 cup minced shallots or onions
• 8 ounces mushrooms, sliced
• 1 cup beef broth
• 1 tablespoon Cognac, optional
• 1 tablespoon flour (I use Wondra so it doesn't lump)
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon paprika
• Cooked, butter noodles, to serve

Instructions

1. Pat the meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add the meat in single layer and cook just until browned on outside, about 1 minute or less per side. Transfer the meat to a platter.
2. Melt 2 tablespoons butter in same skillet over medium heat. Add chopped shallots or onions and sauté until tender. Add sliced mushrooms. Lightly season with salt and cook until liquid evaporates.
3. Add beef broth, then Cognac. Whisk in the flour and cook until the mixture thickens.
4. Stir in cream, mustard and paprika. Add meat and any juices on the platter, to rewarm. Taste and season with more salt and pepper as needed.
5. Serve over buttered noodles.

Notes

Adapted from Bon Appetit.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 671 Total Fat: 54g Saturated Fat: 24g Trans Fat: 0g Cholesterol: 201mg Sodium: 803mg Carbohydrates: 8g Fiber: 1g Sugar: 3g Protein: 38g