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Russian Tearoom Beef Stroganov




Source of Recipe


Russian Tearoom, NYC


List of Ingredients




1 1 1/2 lb. piece beef fillet
1 T vegetable oil
3 T unsalted butter
1 c.chopped onion
2 large garlic cloves, minced
1/2 lb. Portobello mushrooms, trimmed and sliced thin
1/2lb.white mushrooms, trimmed and sliced thin
1/2 c. dry white wine
11/2 1/2 c.beef broth
2 c.sour cream
2 T Dijon mustard

Garnish: minced chives or scallions

Accompaniment: buttered noodles

Recipe



Cut fillets crosswise into 1-inch slices and cut slices into 1/3-inch-thick strips. Season beef with salt and pepper. In a 12-inch non-stick 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.

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 liquid 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 and cook, stirring, until heated through (do not let boil).

Garnish beef Stroganov with chives or scallions and serve over noodles. Serves 6.