Cannon Valley Stroganoff Recipe
braised local beef, mushrooms, onions, garlic, parmesan, cream sauce, dill, house-made fettuccini, topped with sour cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beef
In a large skillet, heat olive oil over medium-high heat. Add the braised local beef and sear until browned. Remove from the skillet and set aside.
- 2
- 3
Make the Sauce
Return the beef to the skillet. Stir in heavy cream, grated parmesan cheese, and chopped dill. Season with salt and black pepper to taste. Simmer for 5-7 minutes until the sauce thickens.
- 4
Cook Fettuccini
Meanwhile, cook the house-made fettuccini according to package instructions. Drain and set aside.
- 5
Combine and Serve
Toss the cooked fettuccini in the stroganoff sauce until well coated. Serve hot, topped with a dollop of sour cream and additional dill if desired.
