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Beef Stroganoff - 1

Type: Meat
Serves: 4 people

Recipe Ingredients

4 oz 113gPeanut oil
1/2 cup 118mlDry white wine
2 lbs 908g / 32ozFilet mignon steak - cut in strips
1 tablespoon 15mlTomato paste
2 cups 474mlBeef broth - strong
1 cup 62g / 2.2ozOnion - chopped fine (medium)
1 1/2 cups 355mlSour cream
1/2 lb 227g / 8ozButton mushrooms - washed, quartered
2 tablespoons 30mlMustard - Dijon style

Recipe Instructions

Heat half the oil to the point of smoking in a heavy saute pan over very, very high heat. Add half the meat, seasoned with salt and pepper.

Sear evenly on all sides. Remove the meat using a slotted spoon. Set aside. Repeat with the remaining oil and meat.

Remove the meat and set aside. Reduce heat to minimum. Pour off the excess fat. Saute the onion until translucent. Add the mushrooms.

Cook thoroughly. Deglaze the pan with the wine by pouring the wine in and scraping up the browned juices and bits. Reduce until almost completely evaporated. Add the tomato puree and mustard. Add the beef stock.

Cook until reduced by 2/3. Lower the heat. Whisk in the sour cream - DO NOT ALLOW THE SAUCE TO BOIL, it will curdle.

Return the meat to the pan. Heat through. Serve over boiled white rice.

This is one of the most authentic and probably one of the finest presentations of this dish in the United States. It comes from the world famed Russian Tea Room in New York.

Source:
Mrs. Leslie Hawker

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