Recipe: Portobello Mushroom Stroganoff with Braised Beef (Noodles & Company)

PORTOBELLO MUSHROOM STROGANOFF WITH BRAISED BEEF
(Noodles & Company) (Home Recipe)

3 Tbsp canola oil, divided use
1 lb sirloin tips, sliced into strips
Kosher salt and cracked black pepper (to taste)
1 (16 oz) can beef stock
1 lb egg noodles (cooked al dente)
1 Tbsp olive oil
4 cloves fresh garlic, chopped
1 medium sized yellow onion (diced)
1 Portobello mushroom cap (gills removed & sliced)
1 Tbsp Herbs de Provence
1/4 cup Sherry
1 cup cream
1 cup of your favorite sour cream
1 Tbsp fresh chopped Italian parsley leaves
Shaved Asiago cheese

Add 1 tablespoon of canola oil to a heavy bottomed pot, add beef tips and sear lightly. Season with salt and pepper.

Cover with beef stock and simmer until tender.

Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil and set aside.

Chop garlic, cut the onions and mushrooms, and set aside.

Heat a large saute pan. Add remaining 2 tablespoons canola oil and begin to saute the onions.

Add the garlic, Herbs de Provence and mushrooms. Stir well. Deglaze the pan with the sherry (scraping the browned bits from the bottom).

Add the braised beef tips when the mushrooms, garlic and onions are sizzling and lightly caramelized. Bring to a boil.

Add cream and bring to a boil. Then add sour cream and salt and pepper to taste.

Add the cooked pasta and toss to coat. Pour onto a platter. Finish with fresh parsley and shaved Asiago.

Makes 4-6 servings
From: Fox19 News
Source: Ross Kamens, Executive Chef for Noodles & Company.