Large spicy stroganoff

Spicy Stroganoff

This is a delicious twist on a classic recipe!

Yield: 3-4 servings

Featured Ingredients

This intensely flavorful paprika is a great way to add smoky flavor without heat. It has a rich, fruity, earthy flavor, perfect in... Size Options
$6.49 Glass jar, 1/2 cup (wt. 2.5 oz)
The flavor of this dehydrated tomato powder is so rich and packed with tomato you won't believe it, until you taste it. It's the sweetest... Size Options
$5.99 Glass jar, 1/2 cup (wt. 3.5 oz)
This richly flavored ancho chile powder has a deliciously raisiny, fruity taste and very little heat. This ground chili pepper makes a... Size Options
$4.99 Glass jar, 1/2 cup (wt. 2.5 oz)
If you're looking for a substitute for Colman's English mustard, this dry mustard powder is the one for you. Size Options
$2.99 Glass jar, 1/2 cup (wt. 1.5 oz)

Spicy Stroganoff Recipe

Ingredients
  • 1 1/4 pounds beef tenderloin
  • 2 teaspoon Spanish Smoked Paprika
  • 4 tablespoon unsalted butter
  • 1/2 cup finely chopped shallots
  • 1 tablespoon crushed garlic
  • 8 ounces sliced mushrooms
  • 1 cup double-strength beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon horseradish
  • 2 teaspoons pure ancho chili powder
  • 2 teaspoons dry mustard
  • 1 1/2 cups sour cream
  • 1 package egg noodles
  • 1 poblano chili pepper, finely chopped
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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

Yield: 3-4 servings
Helpful Hints

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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1 Comment

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.

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