Pork Stroganov

Challenging time: 35 min Launch to enact: 35 min This recipe makes superior employ of the tail-pause portion of a tenderloin.


  • 3 1/2 tablespoons unsalted butter
  • 1 tablespoon all-cause flour
  • 1 cup beef broth
  • 1 (1-lb) share beef tenderloin, trimmed, sliced 1/4 fade thick, then prick into 1-fade pieces
  • 2 tablespoons olive oil
  • 1/2 cup thinly sliced shallot
  • 3/4 lb cremini mushrooms, trimmed and halved (quartered if gigantic)
  • 3 tablespoons bitter cream at room temperature
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped recent dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon dark pepper
  • Accompaniment: buttered wide egg noodles


  1. Soften 1 1/2 tablespoons butter in a runt heavy saucepan over practical warmth and shuffle in flour, then put together dinner roux, whisking continuously, 2 minutes. Add broth in a slack run, whisking continuously, and elevate to a boil. Within the reduction of heat and simmer, whisking infrequently, 3 minutes. Take far from warmth and take care of heat.
  2. Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-fade heavy skillet over moderately excessive warmth until foam subsides. Sauté beef in two batches, turning once, until browned on either aspect however accrued pink interior, about 1 minute. Transfer to a plate with a slotted spoon.
  3. Heat remaining tablespoon butter with remaining tablespoon oil in identical skillet over moderately excessive warmth until sizzling however no longer smoking, then sauté shallot, stirring infrequently, until golden brown, about 3 minutes. Add mushrooms and sauté, stirring infrequently, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and slouch to mix, then transfer to a platter.
  4. Reheat sauce over low warmth (enact no longer let boil), then shuffle in bitter cream, mustard, dill, salt, and pepper. Pour sauce over beef and again without extend.

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