Beef Stroganoff With Beet Creme Fraiche

This easy Beef Stroganoff with Beet Creme Fraiche is a creamy and flavorful dish that’s perfect for a quick dinner. Packed with tender steak, mushrooms, and a vibrant beet creme fraiche, it brings a unique twist to a classic recipe. Using simple, everyday ingredients, you can enjoy this comforting and delicious meal any night of the week!

Ingredients Needed:

Beet Creme Fraiche:

• 2 cups beet juice
• 1 tablespoon sugar 
• 1 cup creme fraiche 
• Kosher salt and freshly ground black pepper 

Buttered Noodles:

• Kosher salt
• 1 pound egg noodles 
• 1 stick (8 tablespoons) unsalted butter, cut into pieces 
• 1/4 cup chopped fresh dill 
• 1/4 cup chopped fresh parsley
• Freshly ground black pepper 

Stroganoff:

• 4 filet mignon steaks (each 1 1/2 inches thick)
• Kosher salt and freshly ground black pepper 
• 1/4 cup steak rub, such as Bobby Flay’s Steak Rub
• 4 tablespoons canola oil 
• 2 tablespoons unsalted butter 
• 1 1/4 pounds assorted mushrooms (cremini, shiitake, oyster), sliced and chopped 
• 2 large shallots, finely diced 
• 3 cloves garlic, grated finely or chopped to a paste 
• 1 tablespoon all-purpose flour 
• 2 cups homemade beef stock or low-sodium beef broth 
• Dill and parsley, for serving

How To Make Beef Stroganoff with Beet Creme Fraiche?

1. Prepare the Beet Creme Fraiche: Combine 480ml beet juice and 12g sugar in a saucepan.
2. Simmer the Beet Creme Fraiche: Simmer until reduced to 60ml, about 30 minutes.
3. Mix the Beet Creme Fraiche: Cool the reduction, then mix with 240g creme fraiche, salt, and pepper.
4. Prepare the Buttered Noodles: Cook 450g noodles in salted water for 6 minutes, then drain, reserving 240ml of the water.
5. Toss the Noodles: Toss the noodles with 115g butter, 60g dill, 60g parsley, and some reserved water. Season with salt and pepper.
6. Prepare the Stroganoff: Season 4 steaks with salt, pepper, and steak rub.
7. Cook the Steaks: Cook the steaks in 45ml oil for 10 minutes, then rest and slice.
8. Cook the Mushrooms: In the same pan, cook 560g mushrooms in 30g butter and 15ml oil until golden.
9. Cook the Shallots and Garlic: Add 2 shallots and 3 garlic cloves, and cook until soft. Stir in 8g flour and cook for 1 minute.
10. Simmer the Sauce: Add 480ml beef stock and simmer until thickened about 10 minutes.
11. Serve: Serve noodles topped with mushrooms, sliced steak, and beet creme fraiche. Garnish with dill and parsley.

Recipe Tips:

• Choose Fresh Ingredients: Use fresh beef and mushrooms for the best flavor and texture in your stroganoff.
• Let the Steak Rest: After cooking, allow the steak to rest for 5 minutes before slicing to keep it juicy.
• Don’t Overcook the Noodles: Be careful not to overcook the noodles. Cook them just until al dente for the perfect texture.
• Adjust the Sauce Thickness: If the sauce is too thick, add a little more beef stock or cooking water from the noodles to reach your desired consistency.
• Add the Beet Creme Fraiche Last: Swirl in the beet creme fraiche just before serving to keep its vibrant color and fresh taste.

How To Store & Reheat Leftovers?

• Refrigerate: Let leftovers cool to room temperature. Store in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, freeze in an airtight container for up to 3 months.
• Reheat: Reheat in a pan over low to medium heat, stirring occasionally. Add a little beef stock or water to thin the sauce if needed.

Nutrition Facts:

• Calories: 888 kcal
• Total Fat: 102 g
• Saturated Fat: 51 g
• Cholesterol: 320 mg
• Sodium: 920 mg
• Potassium: 1800 mg
• Total Carbohydrate: 121 g
• Dietary Fiber: 7 g
• Sugars: 16 g
• Protein: 111 g

Try More Bobby Flay Recipes:

• Bobby Flay Beef Stroganoff
• Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise
• Beef And Goat Cheese Empanada With Piquillo Pepper Sauce And Pickled Red Onion
• Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish