- Chef Knife: A versatile chef knife with an extra-wide blade and pointed tip for slicing beef into thin strips.
- Meat Mallet: Used to tenderize meat, making it easier to cut into uniform pieces.
- Cutting Board: Durable cutting board designed specifically for cutting meats, preventing cross-contamision with other foods.
- Dutch Oven: A deep pot or pan with a tight-fitting lid, ideal for slow cooking dishes like beef stroganoff sauce over low heat.
- Saucepan: Medium to large-size saucepan suitable for simmering and reducing stroganoff sauce to achieve the desired thickness.
- Mixing Bowls: Sets of mixing bowls in various sizes, useful for preparing ingredients such as sautéed onions and mushrooms or combining sauce components.
- Culinary Whisk: A sturdy whisk perfect for thoroughly incorporating flour into the beef and vegetable mixture to thicken the sauce without lumps.
- Measuring Cups: Essential tools for accurately measuring dry ingredients like flour or milk, ensuring your stroganoff has the perfect consistency.
- Sauté Pan: Ideal for sautéing beef strips and vegetables due to its wide base that provides even heat distribution.
1 tablespoon coarsely ground peppercorn melange* or black pepper
3 8-ounce beef tenderloin steaks
3 tablespoons olive oil, divided
8 ounces crimini (baby bella) mushrooms, halved or quartered if large
1 1/4 cups beef broth
1 tablespoon Cognac or brandy
1/2 cup whipping cream
1 tablespoon Dijon mustard
1 8.8-ounce package wide egg noodles (such as De Cecco)
1/4 cup chopped fresh Italian parsley
* A mixture of black, pink, green, and white peppercorns; available at many supermarkets.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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