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Serve this Stroganoff with the same wine used in the recipe, either Coeur d'Alene Cellars Chardonnay.

24 oz. wide egg noodles
2 pound boned beef sirloin, fat trimmed
4 tablespoons olive oil
1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 1/2 pounds mushrooms of choice, thinly sliced

1 1/2 cups dry red wine
6 tablespoons cognac
1/2 cup prepared oyster sauce
3 cups whipping cream
1 tablespoon cornstarch
3/4 cup sour cream
salt and pepper
1/4 cup chopped parsley

Cook noodles until barely tender.  Drain and pour into large serving bowl.

Meanwhile, cut meat across the grain into 1/8-inch-thick slices.

Pour 2 tablespoons olive oil into large pan or wok over medium-hight heat.  Stir meat until browned on the edges but still pink in the center.  Pour into another bowl.

Add remaining 2 tablespoons olive oil to pan.  Add onion and garlic and stir until onion is limp.  Add mushrooms and stir often until beginning to brown.

Add wine, cognac, and oyster sauce to mushrooom mixture.  Bring to a boil, then simmer about 5 minutes.

Add cream and return to a simmer.  In a small bowl. mix cornstarch with 2 tablespoons cold water until smooth.  Add to mushroom mixture and stir until it boils and thickens.

Add sour cream and beef with any accumulated juices to pan and stir just until heated through, about 1 minute.  Add salt and pepper to taste.

Pour beef Stroganoff over hot noodles.  Sprinkle with parsley if desired.  Serves 8.  

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