This is a delicious twist on a classic recipe! Horseradish a a few Mexican chile peppers throw an extra log on this winter classic.
Submitted by: Michael from Rochester Hills, MI
Yield: 3-4 servings
Spices
Featured in this Recipe
Preparation Instructions:
1.Slice the beef tenderloin into thin strips. Place in an plastic oven bag with the 2 teaspoons of smoked paprika and shake to evenly coat the meat with the powder. Remove from bag and place aside in a bowl
2.Boil water and cook egg noodles while chopping, measuring, and preparing all the other ingredients
3.Heat a large (2qt minimum) skillet and melt 4 Tablespoons unsalted butter. Add the shallots and garlic to the butter and cook until golden. Add the mushrooms and sauté until soft. Set aside and place into a large bowl
4.Allow the skillet to get hot, and then add the beef tenderloin and rapidly seer the meat to Rare. Now place the shallots, garlic, and mushrooms back in the skillet and mix well. Set aside and place back into the large bowl
5.Add the beef broth to the skillet, and then add the tomato paste, horseradish, Ancho chili powder and dry mustard. Mix well and heat through
6.Mix the sour cream into the skillet
7.Add the beef, shallots, and mushrooms into the skillet
8.Mix well, heat through, and serve on the egg noodles. Garnish with the chopped Poblano chili
thespicehouse.com
More About This Recipe
As with many of my recipes, I recommend cooking dishes like this in heavy cast iron skillets.This recipe can be modified for heat preference. As examples, you can dial up the heat by using chipotle powder instead of smoked paprika, or garnish with jalapenos.
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Comments
Based on 4 reviews
Customer Reviews
Michael (The Chef)
@"Me". Honestly, this came from my Aunt in Dallas who called this “Tex-Mex Stroganoff” so that’s probably where the Pan-Cultural spices come from. I’d imagine you could move this more into Eastern Europe by using Hot Paprika and Hungarian Peppers. Thanks for the feedback, it is always appreciated!
Me
I have to be honest, this recipe is strange. You don’t make stroganoff, especially a spicy modification of the dish, with beef tenderloin. I recommend using a chuck roast, cut into cubes. And if you want to make it spicy, you can either use the Mexican flavors (ancho & poblano peppers), or use horseradish. To use so many different things together seems like a “kitchen sink” approach.
Essess
I would cut down the horseradish to about 2/3 of the original amount. It was a little too noticeable in the sauce. The flavor overall was really nice and although the meat is expensive it was wonderfully flavored and tender. I already had smoked paprika and ancho chili powder in my spice cabinet so I was excited to finally have a recipe to use them in.
Jen J
While we were in Russia we found that they serve stroganoff with potatoes rather than the egg noodles that we use in the US. The potato preparation varied: roasted, boiled, and mashed.
