Beef Mushroom Stroganoff with Goat Cheese page

Step by Step method

Step 1.

Add the noodles to 4 quarts of cold water in a 6-quart pot, cover and place over high heat. Cook to al dente, 18 to 22 minutes, stirring occasionally.

Step 2.

Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat.

Step 3.

Increase the heat to high, add the mushrooms and sprinkle with salt.

Step 4.

Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes.

Step 5.

Add the white bottoms of the green onions and saute 2 to 3 minutes.

Step 6.

Sprinkle in the flour and stir to combine. Cook until the flour disappears and the fond on the bottom of the pan turns dark brown, about 1 minute.

Step 7.

Deglaze with the beef broth.

Step 8.

Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes,

Step 9.

Add the sour cream, goat cheese and black pepper.

Step 10.

Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.

Step 11.

Drain the noodles, add to the pan and stir to combine.

Step 12.

Garnish with the green onion tops and additional black pepper. Serve immediately