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The Russian Tea Room's Beef Stroganov

Source of Recipe


Gourmet, September 1996






List of Ingredients



• One 1-1/2-lb. beef fillet
  
• 1 Tbsp vegetable oil
  
• 3 Tbsp unsalted butter
  
• 1 cup chopped onion
  
• 2 large cloves garlic, minced
  
• 1/2 lb. Portobello mushrooms, trimmed and sliced thin
  
• 1/2 lb. white mushrooms, trimmed and sliced thin
  
• 1/2 cup dry white wine
  
• 1/2 cup beef broth
  
• 2 cups sour cream
  
• 2 Tbsp Dijon mustard
  
• Garnish: Minced chives or scallions
  
• Accompaniment: Buttered noodles
  






Instructions



1. Cut fillet crosswise into 1-inch slices, and cut slices into 1/3-inch-thick strips. Season beef with salt and pepper.
   
   
2. In a 12-inch nonstick skillet, heat oil and 1 tablespoon butter over high heat until foam subsides and sear beef, in batches, 30 seconds to 1 minute on each side, or until browned but still rare. Transfer beef with tongs to a plate.
   
   
3. Add remaining 2 tablespoons butter to skillet and cook onion and garlic over moderate heat, stirring, until softened. Add mushrooms and salt and pepper to taste and cook over high heat, stirring, until the liquid that the mushrooms give off is evaporated. Add wine and boil, stirring, 3 minutes. Add beef with any juices that have accumulated on plate, broth, sour cream, mustard, and salt and pepper to taste; cook, stirring, until heated through (do not let boil).
   
   Garnish Beef Stroganov with chives or scallions and serve over noodles.
   
   Serves 6