Recipe courtesy of Robert Irvine
Episode: Circus Juggling
Save Recipe Print
Big Top Beef Stroganoff
Total:
1 hr 35 min
Prep:
25 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 35 min
Prep:
25 min
Cook:
1 hr 10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Heat oil over medium-high heat in a large saute pan which should be large enough to accommodate the mushrooms, wine and beef.

Season beef with salt, pepper, and paprika, and set aside briefly.

To the heated pan, add white onion and garlic and saute until the onion becomes translucent. Add the mushrooms and saute until they give up their juices.

Add the beef strips to the pan, pour red wine, pouring over the meat, and allow the wine to reduce by half. Add beef stock and return to a boil. Cover, reduce heat, and allow meat to braise until it is fork tender, about 25 minutes.

Bring a pot of water to a boil for the noodles.

Using a slotted spoon, remove meat and mushrooms from pan, cover and keep in a warm place. Allow liquids to reduce and thicken with the pan uncovered.

While the beef stock is reducing, boil the egg noodles until al dente.

Remove sauce from heat and whisk in sour cream and horseradish (which will add stroganoff flavor and stabilize the sauce). Return meat and mushrooms to sauce.

Drain egg noodles well and spoon stroganoff over. Garnish with parsley.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Big Apple Borscht

Recipe courtesy of Robert Irvine

Beef Pasties

Recipe courtesy of Robert Irvine

Beef Ravioli

Recipe courtesy of Robert Irvine

Big Island Greens with Papaya Dressing

Recipe courtesy of Robert Irvine

Tenderloin Tamed Beef

Recipe courtesy of Robert Irvine

Corned Beef and Cabbage

Recipe courtesy of Robert Irvine

Mock Beef Tenderloin

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories