Beef Stroganoff
"This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd...."
INGREDIENTS
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1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
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2 tablespoons vegetable oil
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6 tablespoons (3/4 stick) butter
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1/4 cup finely chopped shallots
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1 pound small button mushrooms, thickly sliced
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1 cup canned beef broth
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2 tablespoons Cognac
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3/4 cup crème fraîche or whipping cream
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1 tablespoon Dijon mustard
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1 tablespoon chopped fresh dill
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12 ounces wide egg noodles
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1 tablespoon paprika
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