Beef Stroganoff - 1 Recipe - Cooking Index
4 oz | 113g | Peanut oil |
1/2 cup | 118ml | Dry white wine |
2 lbs | 908g / 32oz | Filet mignon steak - cut in strips |
1 tablespoon | 15ml | Tomato paste |
2 cups | 474ml | Beef broth - strong |
1 cup | 62g / 2.2oz | Onion - chopped fine (medium) |
1 1/2 cups | 355ml | Sour cream |
1/2 lb | 227g / 8oz | Button mushrooms - washed, quartered |
2 tablespoons | 30ml | Mustard - Dijon style |
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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