Beef Stroganoff

Chef Kevin Russell has spent his entire culinary career in the Inland Northwest turning out favorites at scenic locations such as the Floating Restaurant in Hope, Idaho and Schweitzer Mountain Resort in Sandpoint, Idaho before settling in Spokane. Kevin has been the chef at the Elk Public House for the last 18 years, where he enjoys perfecting the art of elevated pub grub.

Beef Stroganoff
» 1 lb top sirloin, sliced into thin 1-inch strips
» 1 onion, diced
» 3 tbsp red wine
» 1 bay leaf
» 2 cups sliced mushrooms
» 3 tbsp sour cream
» 1-1/2 tbsp Dijon mustard
» 1 tbsp minced garlic
» 1 tbsp butter
» 1 lb egg noodles
» 1 cup heavy cream
» 1/4 cup parmesan cheese
» 2 tbsp fresh parsley
» 1 loaf French bread
» salt and pepper to taste

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In a deep baking dish, add beef, onion, wine, bay leaf and butter. Cover with aluminum foil and place in oven at 400 degrees for 1-1/2 hours, stirring every 20 minutes. Meanwhile, boil egg noodles and set aside. When beef is finished roasting, uncover and add mushrooms, sour cream, Dijon, and garlic. Mix well. To prepare for serving, in a medium skillet, toss with cream and noodles and reduce until cream is thick. Salt and pepper to taste. Garnish with parsley and parmesan cheese. Serve with warm French bread.

As Featured In: 2019 Winter/Spring SPO Edition

1 Comment

Patti on February 13, 2019 4:24 am

Beef Stroganoff….Wow!! This is a GREAT winter dinner for any ‘wanting to keep warm’ appetite. I didn’t have any egg noodles on hand, but I did have the Montebello certified organic Farfalle (sorry Russia) that I bought at Super One. I also roasted some Super One asparagus while the beef roasted for about 15 minutes tossed with a bit of olive oil, garlic and salt and pepper. Other than that, the recipe was followed exactly as stated.

The only thing I would have altered is the amount of pasta. Next time I’ll only use 8 oz. instead of 16 OR if I am feeding more than 3, I would double the amount of beef, wine, onion and butter. Half the amount of pasta is plenty for my family of 3. Every thing else was devoured quickly! Perfectly delicious!

We are going to make a date to visit The Elk Public House very soon to see what other tasty treats they serve up. Thank you, Chef Kevin, for the scrumdidiliumptious recipe:) It was well worth the effort.