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1960′s Decadent Beef Stroganoff

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This is perfect for the season finale of Mad Men! But you can enjoy it any time you want to throw a 60’s retro dinner party. Don’t skimp on the meat. The beef tenderloin makes it great.

Ingredients

  • 1 package Wide Egg Noodles, 16 Ounce Package
  • 2 Tablespoons Olive Oil
  • 1 whole Small Onion, Sliced Thin
  • ¾ pounds Fresh Mushrooms, Sliced Thin
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Cognac
  • 5 sprigs Fresh Thyme, Chopped
  • Salt And Pepper, to taste
  • 1-½ pound Beef Tenderloin (filet Mignon) Cut Into 1 1/2" X 1/2" Strips
  • Salt, Pepper And Paprika To Taste, To Season Meat
  • 1 can 10 1/2 Oz. Can Beef Broth
  • 3 Tablespoons Flour
  • 2 Tablespoons Ketchup
  • 1 cup Sour Cream
  • ¼ cups Fresh Chopped Parsley (about A Handful)

Preparation

Cook egg noodles according to package instructions. You can either time them to be ready when the meat is done or make them a little early. They’ll be okay to sit for a bit.

Heat olive oil in a large saute pan over medium high heat. Add 1/2 of the garlic and all of the onions. Cook over medium high heat until slightly translucent, about 2 minutes.

Add mushrooms and continue to cook until soft and lightly browned.

When mushrooms are tender add the cognac and stir to deglaze the pan. Cook until liquid is absorbed. Season with thyme, salt and pepper. Remove the mixture to a separate pan.

Season meat with salt, pepper and paprika. Add meat to the hot pan (you might want to do this in two batches) and cook until lightly browned on all sides. Because the meat is so tender this only takes a minute or so. Remove the first batch of meat to a plate and repeat with the second batch.

In a small bowl, mix 1/3 cup of broth with flour and set aside.

Stir ketchup into the remaining broth then add it into the pan with the meat. Cover and cook slowly for 5 minutes—just to absorb flavors.

Add broth/flour mixture to pan and stir until blended. Add mushrooms and onions. Turn heat to high and cook for 2 minutes, stirring constantly.

Now for my favorite ingredient and the one that makes this stroganoff, not stew—the sour cream. Reduce heat to low and stir in the sour cream and heat through.

Put your noodles onto serving plates. Spoon the beef stroganoff over the noodles, garnish with the parsley, turn on Mad Men and … Enjoy!

This truly is a retro-recipe from a 1960’s cookbook. I modified it a bit by adding the cognac and replacing butter with the olive oil.

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Twyla on 3.3.2013

This was a great recipe for stroganoff! I love the unique touches of ketsup and cognac and the filet was a nice chnage. I always end up overcooking my beef and then it ends up tough. We’ll definitely use this again and again.Thanks!

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