Shiitake Beef Stroganov

Recipe Ingredients

2 tablespoons	30ml	Olive oil
4		Filet mignon or
		Tail of filet - (4 to 6 oz ea) - cut crosswise
		Into 1/4"-thick pieces
2 tablespoons	30ml	Unsalted butter
1 1/2 cups	93g / 3.3oz	Finely chopped onion
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Fresh shiitakes - stems discarded,
		And caps thinly sliced - (abt 2 cups)
1/2 lb	227g / 8oz	White mushrooms - trimmed, and
		Thinly sliced - (abt 2 cups)
2 tablespoons	30ml	All-purpose flour
1 cup	237ml	Dry red wine
1 1/2 cups	355ml	Beef broth
1/2 cup	118ml	Sour cream
1 tablespoon	15ml	Worcestershire sauce - or to taste
1/4 cup	10g / 0.4oz	Finely-chopped fresh parsley leaves
		Serving Suggestion
		Buttered egg noodles

Recipe Instructions

In a 10- to 12-inch skillet heat 2 tablespoons oil over moderately-high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.

Add 2 tablespoons butter to skillet and cook onion with salt and pepper, to taste, over moderate heat, stirring, until softened. Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated. Sprinkle flour over vegetables and cook, stirring 1 minute. Add wine and boil until cooking liquid is almost evaporated. Add broth and simmer 1 minute. Stir in sour cream and Worcestershire sauce.

Return beef to skillet and gently simmer carefully, stirring occasionally, until beef is warmed through about 3 to 5 minutes. Stir in parsley, and season with salt and pepper, to taste.

Serve stroganov with buttered noodles.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B50) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.