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September 27, 2012

MOREL and Beef Stroganoff

If you love rich, you'll love this recipe. It is rich in every sense of the word. Morel mushrooms are not only rich as in pricey, they're rich with flavor too. You can use any mushrooms but for special occasions use the morel.

Serves 4
Prep time: 15 minutes (includes cooking pasta)
Total time: 45 minutes


  • 1 pound pasta noodles
  • 1 pound top sirloin or tenderloin of beef (cut into thin strips)
  • 1 large white onion, chopped
  • 1 tablespoon cooking oil
  • 1 ounce dried morel mushrooms or 8 ounces fresh (sliced)
  • 1 cup beef broth
  • 1/3 cup Burgundy
  • ¼ cup sour cream
  • 2 tablespoons butter
  • Kosher salt & freshly ground pepper
  • Chopped parsley or tarragon to garnish


    Reconstitute morels if using dried. Cook noodles al dente. Meanwhile brown the beef in the oil. Remove beef, add more oil if necessary and brown the onions with the salt and pepper until onion begins to clear. In a separate skillet melt the butter and add mushrooms and cook briefly. Reduce heat to low. Deglaze pan with wine and add beef broth. Cook until reduced by half. Add sour cream slowly and stir until you have a thick creamy sauce. Add beef and beef juices, if any, from skillet. Serve over pasta. Garnish with fresh herbs.

  • Posted by terri at September 27, 2012 04:54 PM