Today’s Culinary Arts Beef Stroganoff Recipe is a savory comfort food like no other! The best culinary recipes are always mouth-watering. Our Beef Stroganoff is a culinary school recipes with beef tenderloin tips, mushrooms, heavy cream, sour cream, dijon mustard, and fresh herbs! We adore all our culinary arts recipes. Bon Appetite.
Why we love Culinary Arts Beef Stroganoff Recipe
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.
Ingredients in Culinary Arts Beef Stroganoff Recipe
- beef tenderloin tips
- beef broth
- heavy cream
- sour cream
- dijon mustard
- fresh dill
- fresh parsley
- sea salt and pepper
- egg noodles
How to make Culinary Arts Beef Stroganoff Recipe
- 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.
Highlight photos from classes. . . good times in the kitchens at UVU Culinary Arts!
In 2015… I could 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.
I love these kids–yes, I can say that because I was the momma in my classes. Click here to read more about my Culinary Arts Graduation!
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!
Serving Size: 1
Amount Per Serving: Calories: 882Total Fat: 62gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 217mgSodium: 640mgCarbohydrates: 38gFiber: 3gSugar: 9gProtein: 42g
More Culinary School Recipes
- Chicken Mushroom Bake Recipe
- Apricot Mango Chutney
- Culinary Arts Beef Stroganoff
- Homemade Rosemary Gnocchi with Bolagnaise Sauce
- Green Chicken Curry with Thai Eggplant
- Lamb Chop with Mushroom Spaetzle
- Reuben Sandwich
- Grilled Artichoke Chicken Pita
- Gingerbread Bars with Italian Buttercream Frosting
- Creamy Risotto
- Tomato Sauce
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!
One more thing before you go…
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Thanks for sharing in the CWR blog-love!
Ruthie & Madeliene