Culinary Arts Beef Stroganoff is a savory comfort food like no other! This recipe is fully-loaded. Like every calorie is right in there but oh my gosh… it’s totally worth it once it a while!
I can hardly believe that I’m graduating Culinary School in just a couple of weeks~ oh pinch me! Wow. I’m so excited and a little bit sad all at the same time. I started looking through my Culinary School photo’s and huge smiles spread across my face along with a bit of sadness in my heart. I love these kids- yes, I can say that because after all I was the momma of the class 🙂
Oh my. I miss them! I’ve doing my internship with Maria from Two Peas and Their Pod for this last term and it’s been wonderful! I’ll share more on that in the next little bit.
We had so much fun in the kitchens at UVU Culinary Arts:
In Chef Meghan’s Beginning Baking and Pastry Class…
Savory Kitchen I with Chef Todd…
Garde Manger with Chef Franz…
Beginning Savory and Knife Skills with Chef John…
Advanced Savory and Restaurant with Chef Troy…
Advanced Baking and Pastries with Chef Di…
I learned so much and have so many wonderful memories! I’m SO grateful to have had the opportunity to go to UVU Culinary School. I just want to thank all my kids and family and friends who helped me along the way… I love you!
- 2 pounds beef tenderloin tips, cut into 1 inch cubes
- 1½ ounces (3 tablespoons) butter
- ½ cup onion, medium dice
- 1 pound mushrooms, halved
- 10 ounces (1¼ cup) beef broth
- 10 ounces (1¼ cup) heavy cream
- 8 ounces (1 cup) sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- sea salt and pepper, to taste
- 24 ounces egg noodles, prepared to package directions
- Working in batches, saute beef tips in butter, in a large skillet over medium high heat.
- Sear meat on all sides, remove meat and set aside.
- Add onion to pan and saute 2 minutes and add mushrooms; saute until dry.
- Add beef broth, bring to boil, reduce to simmer and cook 10 minutes.
- Add cream, sour cream, mustard and any meat juices that accumulated while holding meat; stir.
- Return meat to sauce and reheat.
- Stir in dill and parsley.
- Adjust salt and pepper to taste.
- Serve over egg noodles.
* recipe from Chef Todd, UVU Culinary Arts Program
Here’s photo of Chef Todd teaching us how to butcher beef and I got this Beef Stroganoff recipe from him…
I’ve got more to share with you from my Culinary School adventures… I’ll get another couple posts up before my graduation on May 1, 2015. YAY!! I ordered my cap and gown yesterday- OKAY! Pinch me again! I can’t believe it’s almost here:)
In the mean time, cook up some down-home comfort food with this Culinary Arts Beef Stroganoff recipe!
Much Love and Peace~