Peppered Beef Stroganoff + Giveaway
I am so happy to have discovered Ivonne and Cream Puffs in Venice. To cull through magazine recipes, she posts a weekly event on Mondays aptly titled Magazine Mondays and generously asks others to participate. Like Ivonne (and probably many others who love to cook) I subscribe to about six food magazines and have many dog eared pages. I chose a recipe from January 2008 which was sitting in a manila folder waiting to be made.
After enjoying this meal, I am kicking myself for having let two years pass. Two years! Two years before this delicious sauce could pass my lips. It is lip smacking good and mind you, I don’t smack my lips easily. The recipe is a blend of steak au poivre with the coating of crushed peppercorns and beef stroganoff with the beef broth, mushrooms and cream. The brandy is just plain genius and elevates this sauce from good to mmm, mmm, good.
Other checks in the plus column: its adaptability. I can attest to this as I changed up the pasta, mushrooms and fresh herbs to accommodate what I had in my fridge.
Second check: It is quick to the table especially if you don’t make your pasta fresh.
Third check: Filling.
Fourth check: Did I mention lip smacking good yet?
In addition to celebrating this dish, I am celebrating home made pasta and am hosting a pasta machine giveaway. That’s right. A Norpro pasta machine is yours for the entering so you can make pasta sheets or the fresh linguine I opted for. Rules after the recipe.
PEPPERED BEEF STROGANOFF Bon Appetit January 2008
1 tbsp coarsely ground peppercorn melange
3 8 ounce beef tenderloin steaks
3 tbsp olive oil, divided
8 ounces mushrooms, quartered (I used chopped portobellos)
1 1/4 cups beef broth
1 tbsp cognac or brandy
1/2 cup whipping cream
1 tbsp dijon mustard
8 ounces wide egg noodles (I used fresh linguine from my pasta machine)
1/4 cup chopped fresh Italian parsley (I used chives)
Sprinkle crushed peppercorns and salt on both sides of steak. Heat 1 tbsp oil in nonstick skillet. Add steaks and cook to desired degree of doneness, about 4 minutes per side for medium rare. Transfer beef to plate and cover to keep warm.
Add 1 tbsp oil and mushrooms to same skillet. Saute until browned, about 4 minutes. Add broth and cognac and boil for 2 minutes. Add cream and boil until slightly thickened, about 3 minutes. Whisk in mustard.
Meanwhile, cook noodles in pot of boiling salted water until just tender. Drain and return to pot, tossing with parsley (chives) and remaining tbsp. oil. Season with salt and pepper.
Divide among 4 plates. Slice steaks and place atop noodles. Spoon sauce over the top.
Smack your lips. Dinner is served.
AND NOW FOR OUR GIVEAWAY. To be entered in the drawing for the Norpro pasta machine:
1. Become a subscriber via RSS or email. Yes, this is a bribe but as I am growing readership, I am not beyond dangling a carrot pasta machine in front of you!
2. Post a comment that you have subscribed and answer the following: Have you ever made fresh pasta? Do you prefer it to dried?
Winner will be chosen by random number generator on Thursday afternoon. Thanks for playing along!
Linked to Magazine Mondays.
I have never attempted to make fresh pasta yet. I know that it’s fresher and healthier and you can add fresh herbs and various ingredients to it to suit your tastebuds. I always buy dried because it’s most convient. I think i would prefer it to be fresh though over dried.
I *think* I am subscribed to the email. I know I am signed up on Facebook.
I have made fresh pasta. A couple of times many years ago with a friend who knew who to do to make it while I kept the wine glasses full. Not sure if I actually made pasta but I was in the vicinity.
I have made fresh pasta in class with your lovely, talented and gracious instructor good ol’ what’s her name I’ll never forget. (And yes, I do know I am going to hell for being such a smart ass.)
I made pasta once at the house to make, and I hope this isn’t too technical, those little stuffed thingies. But I used a fork to scallop the edges so they were officially considered fancy. I even used the oven.
I hope this completes my entry.
And btw, have you heard anything about some team in Louisiana going to some kind of play off game? I think it was some kind of ball team or something? Anyway, I’m sure someone will mention more about it in the next few days in case you haven’t heard about it.
I think I am supposed to be chanting WHO DAT WHO DAT right about now! And we are so used to your smart ass comments it doesn’t even cause an eye twitch : )
Looks just amazing, Dawn! I remember when I used to subscribe to 6 food magazines! I had to cut it down or otherwise risk being overtaken by magazines. Love the dish!
[...] Dawn of Doable and Delicious made Peppered Beef Stroganoff from the January 2008 issue of Bon Appét…. [...]
Your dish looks amazing and I agree that actually cooking from old magazine recipes is the best idea.
Thanks Ivonne…. I am getting ready to let a few go as well. Even if I particpate in every Magazine Mondays including leap years I won’t get through them all!
This looks really good! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I’ll try them both out in this recipe. Thanks for sharing!
I tried making pasta a few times. I grew up making pierogies so it’s not too different but I haven’t done it in a while. I’m trying to get back to making more fresh foods – it’s good therapy!
I subscribed thanks for the contest
I have made fresh pasta in Italy at a cooking school sadly never here at home. I love dried and fresh.
I agree… pasta is good any ole’ way. Thanks for subscribing. Good luck with the drawing.
I’v only made egg noodles for soups. But, I have wanted to venture into a range of noodle making. I want to scratch make all bread and pasta this year. I like my fresh egg noodles much better than dried stre bought. The texture and taste seems more alive.
I love fresh pasta…prefer it much more than dried. I make it often but not nearly as much as I would like.
I have not made it but am ready to try! I am signed up on the RSS feed.
[...] Dawn of Doable and Delicious made Peppered Beef Stroganoff from the January 2008 issue of Bon Appét…. [...]