BC Beef Stroganoff with BC Fresh Potato Gnocchi

Prepared on August 20.

Enjoy this hearty stroganoff, made with tenderloin beef, BC red wine, and pillowy, luscious gnocchi.

Preparation time: 25 minutes

Cook time: 75 minutes

Difficulty level: 2

Servings: 4


For the BC Beef Stroganoff
2 tbsp Canola Oil
1 lb BC Beef Tenderloin or Tri Tip Steak
2 tbsp BC Butter
2 large Shallots
1 cup BC Mushrooms (any type)
1 cup Beef Stock
½ cup BC Red Wine
1/2 cup BC Whipping Cream
½ cup BC Sour Cream
2 tsp Dijon Mustard
1 tbsp BC Fresh Dill
2 tbsp BC Fresh Parsley
to taste Salt and Pepper

For the BC Fresh Potato Gnocchi
1½ cup/ 3 medium BC Russet Potatoes
2 BC Egg Yolks
1 tsp Kosher or Sea Salt
½ tsp Black Pepper, ground
2 tsp Butter, melted
¼ cup Grated Parmesan Cheese
1 cup Flour
2 tbsp Butter

Instructions for the BC Beef Stroganoff

    1. Dice shallots very small and set aside.
    2. Remove the stem and slice mushrooms in 1/4 inch slices, set aside.
    3. Roughly chop the dill and parsley and set aside.
    4. Slice the beef against the grain into 1/4 inch slices.
    5. Heat enough canola oil in a pan to cover the bottom.
    6. Carefully add the beef to the hot pan and brown on each side and season with salt and pepper. Pour the beef and all juices onto a plate and set aside.
    7. Heat butter in the same pan. Add the mushrooms, season and sauté mushrooms until brown. Add shallots and sauté two minutes more.
    8. Deglaze the pan with the red wine and reduce until 50% remains.
    9. Add the beef stock, whipping cream, sour cream and Dijon mustard. Stir until combined.
    10. Bring the mixture to a boil and simmer until sauce reduces to desired thickness. About 7 minutes.
    11. Add the beef and all juices back to the pan and simmer for 90 seconds to coat and reheat the beef.
    12. Remove from heat, add herbs and adjust seasonings.

Instructions For the BC Fresh Potato Gnocchi

  1. Peel and dice russet potatoes into 1/2 inch x 1/2 inch dice. Place in a pot of salted water and bring to a boil.
  2. Reduce heat and simmer for 15 minutes or until fork tender.
  3. Strain the potatoes and let sit in the strainer to dry for 10 minutes.
  4. Start a pot of boiling salted water.
  5. Place the dried potatoes into a mixing bowl and mash with a fork until smooth.
  6. Add egg yolks, salt, pepper, butter and cheese. Mix until combined.
  7. Add flour and mix. When all of the flour is combined, remove the dough to a lightly floured board and roll to make the dough 3/4 inch in diameter. Add flour as needed to avoid sticking.
  8. Using small knife or a bowl scraper, cut the gnocchi into 1 inch pieces.
  9. Roll the gnocchi in a fork to create the traditional grooves while using your forefinger to create a divot in the back of the gnocchi. Place on a plate to move the gnocchi to the boiling salted water.
  10. Gently place gnocchi in the water and simmer to cook.
  11. While cooking, heat butter in a frying pan and heat until foam subsides.
  12. When done, the gnocchi will float to the top. Using a slotted spoon, carefully remove the gnocchi and place it into hot butter. Fry until lightly brown on both sides.
  13. Serve BC Beef Stroganoff over fresh BC Gnocchi.