The perfect comfort food, Beetnik elevates beef stroganoff to new heights with our chef’s signature rosemary veal stock. The blend of cream, mushrooms and tomatoes really come together and highlight the grass fed tenderloin tips. We used gluten free noodles, but feel free to use whatever you have on hand.
- 1 package Beetnik 12 oz tenderloin tips
- 1 package gluten free rotini or your choice of pasta
- 1/2 large onions
- 2 garlic cloves, minced
- 1 tbsp paprika, ground
- 1 1/2 cup rosemary veal stock (beef can substitute)
- quartered mushrooms
- 2 tomatoes, peeled, de-seeded and diced
- 1/2 cup sour cream
Add the onion to a pan on med-low heat. Avoid browning the onion, as you only want it to sweat lightly. Peel and deseed the tomatoes and add them to the onions with the veal stock. (The veal stock is a reduction of 1 shallot, diced, olive oil, salt and pepper, and a branch of finely diced rosemary. Reduce by 1/2 over medium heat.)
Since we want our mushrooms to retain their flavor, quarter and sauté them separately over high heat. Boil water for pasta and cook according to package requirements.
Season the tenderloin tips with salt and pepper and sear them on high heat for 1-2 minutes. Use a wide pan for this task, we do not want to overcrowd the pan. Remove from heat.
Add sour cream to the tomato and veal stock pan. Add the mushrooms (include the liquid from the pan) and the tenderloin tips. Stir together and add to pasta.