Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. From its origins in 19th-century Russia, it has become popular in much of the rest of the world, with considerable variation in the actual recipe.

Feel free to use any type of mushroom in this dish. In the peak of mushroom season here in the Rocky Mountains, I use morels or chanterelles which are plentiful. If those are not available I use crimini mushrooms from the market. I also often finish the dish with a tablespoon of fresh chopped herbs; thyme or dill are nice.

Chanterelle Mushroom

Beef Stroganoff

2 lb Beef Rib Eye Steak
Salt & pepper to taste
2 Tablespoon Olive Oil
3 Tablespoon Butter
2 each Shallots sliced
1 lb Mushrooms sliced
2 cups Chicken broth
2 Tablespoon Cognac
1 cup Sour cream
1 Tablespoon Dijon mustard

Season the steak with salt and pepper.
Heat olive oil n a large pan and then brown the Rib Eye on both sides until medium rare. Remove the steak from the pan.
Using the same pan, add the butter, shallots, and mushrooms to the steak drippings. Saute for a few minutes until the onion is tender.
Add chicken broth and Cognac. Cook over medium heat for about 10 minutes, uncovered.
Stir in the Dijon mustard. Stir in the sour cream just a few minutes before you are ready to serve.
Adjust seasoning to taste and add salt and pepper as needed.

Slice Rib Eye into strips and serve over cooked egg noodles.

This dish is usually prepared with strips of beef, but I like to use a filet or rib eye steak. It makes it possible to have the delicious creaminess of Beef Stroganoff with a beautifully seared medium rare steak. You can substitute your favorite cut of steak for the Rib Eye.