Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.
Russian Beef Stroganoff
1 lb. Beef Tenderloin or Sirloin Steak Maitland Family Farm Grass-Fed Beef cut in 1 inch square pieces
Salt and Black Pepper
8 oz. Cremini or White Button Mushrooms
1 cup Low Sodium Beef Broth
1/2 cup Sour Cream or Crème Fraiche
6 oz. Pasquale's Pasta Tagliatelle Egg Noodles
4 oz. French Cognac or Brandy
Use an 10-inch Steel Pan. Take your meat and set in the freezer for 10 minutes then cut into 1 inch square pieces. Salt and Pepper the Beef.
Sprinkle 1 teaspoon of It's All Greek to Me from Milford Spice Company. Let rest 10 minutes.
Coat all sides of the meat with flour.
Place beef in the pan with Olive Oil and Butter. Sear beef until browned, then set aside and keep warm.
Add more oil and butter to the pan and put thin sliced Onion and Shallots into the pan. Slice the Mushrooms thin and add to the pan. Cook until Onions are translucent. Next pour 4 oz. Cognac or Brandy into the pan. BE CAREFUL as this may flame up. Add 1 Cup Low Sodium Beef Broth. Scrape the brown bits off the bottom of the pan. Stir and return the meat to the pan.
Turn to a low simmer covered for 10-15 minutes. It should be thickened at this point. Now add 1/4 to a 1/2 cup of Sour Cream or Crème Fraiche and whisk into the sauce. Let the Stroganoff simmer low while you cook the pasta. Pasquale's Pasta takes 6 minutes, so drop the pasta into the boiling water. Drain the pasta and add fresh Parsley and Butter to the noodles. Plate the pasta and then top with the Russian Beef Stroganoff.