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How Martial Noguier Makes Beef Stroganoff

Video: Shane Collins

Winter is here; local fresh fruits and veggies are not. Antibiotic-, steroid-, and hormone-free Midwestern beef in an elegantly rustic stroganoff, perfected by Martial Noguier (Bistronomic), to the rescue. Paulina Market (paulinamarket.com) sources beef tenderloin strictly from Illinois, Iowa, and Wisconsin, and the friendly butchers there will weigh it and cut it any which way you need.

Martial Noguier’s Beef Stroganoff

Yield: 8 servings
Time: 20 minutes

3 lb. Beef tenderloin in ½ oz. cubes
  Salt and cracked black pepper to taste
4 Tbsp. Mild paprika
3 Tbsp. Olive oil
1 Large sweet onion, peeled and diced
½ cup White wine
2 cups Veal stock (Paulina Market)
1 cup Crème fraîche

1. Toss the beef with the salt, pepper, and paprika. Set aside.

2. In a deep frying pan, heat the olive oil over high heat. Add the beef and quickly sauté until brown (no more than 1 minute per side).

3. Remove the beef, lower the heat, and in the same pan, sweat the onion to a soft, translucent state.

4. Deglaze the pan with the white wine and reduce the liquid by half.

5. Add the veal stock and reduce by half again.

6. Stir in the crème fraîche, add the meat, and serve.

Tips Do not overcook the meat. Sour cream will yield a thicker sauce than crème fraîche. Serve over rice pilaf.

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