Recipe by Rachael Ray
Start to Finish: 30 minutes
About 1 1/2 cups beef or chicken stock
1/2 cup (a handful) dried porcini mushrooms
2 tbsp. olive oil
4 tbsp. butter
1/2 lb. white mushrooms, sliced
1 lb. ground sirloin
Salt and pepper
1 tsp. paprika
1 tsp. Worcestershire sauce
2 large shallots, finely chopped
2 cloves garlic, finely chopped
A fat splash of brandy, cognac, or white wine
3/4 lb. extra-wide egg noodles
1/2 cup chopped mixed fresh dill, flat-leaf parsley, and chives
1/2 lemon, juiced (about 2 tbsp.)
3/4 cup crème fraîche or sour cream
1. In a small saucepan, bring the stock and porcini mushrooms to a simmer over high heat. Reduce heat to medium-low and simmer until softened, 2 to 5 minutes.
2. Bring a large pot of water to a boil for the noodles.
3. In a large skillet, heat the oil, two turns of the pan, over medium-high. Melt 2 tbsp. butter into the oil. Add the white mushrooms. Cook, stirring often, until browned, about 4 minutes. Add the beef; season with salt, pepper, and the paprika. Cook, breaking up the beef with a spoon, until browned, about 5 minutes. Add the Worcestershire, shallots, and garlic. Cook, stirring often, until the shallots soften, 2 to 3 minutes. Add the brandy. Using a slotted spoon, transfer the porcinis from the stock to a cutting board. Chop and add to the beef. Pour in the stock, leaving the last 2 tbsp. at the bottom of the pan where grit may have settled. Let the Stroganoff simmer over medium-low while cooking the noodles.
4. Salt the boiling water and add the egg noodles. Cook until about 1 minute shy of the package directions, about 5 minutes. Drain the noodles and return to the pot. Toss with the remaining 2 tbsp. butter, the herbs, and lemon juice; season with salt.
5. Stir the crème fraîche into the beef. Remove from heat.
6. Serve the noodles in shallow bowls. Top with the Stroganoff.