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Beef Stroganoff -Real thing




Source of Recipe


www


List of Ingredients




For Stroganoff:

4 tablespoons butter
1 pound lean beef tenderloin or top sirloin, cut into strips
1/2 onion, thinly sliced
1/4 cup sliced shiitake mushrooms
1/4 cup sliced portobello mushrooms
1/4 cup sliced chanterelle mushrooms
1 tablespoon all-purpose flour
1/2 cup beef stock
1/2 cup red wine, preferably Burgundy or Pinot Noir
1 tablespoon Dijon mustard
1/4 cup sour cream

For Noodles:

1 pound egg noodles
1 tablespoon butter

For Garnish:

1 ounce enoki mushrooms or sliced shiitake mushrooms
1 bunch scallions, sliced on a diagonal


Recipe



TO PREPARE STROGANOFF: Heat 2 tablespoons of the butter in a heavy saute pan or skillet. Season the meat with salt and pepper, add to the pan, and brown on all sides over medium-high heat. Add the onion and mushrooms, and sauté about 4 minutes longer. Cover to keep warm and set aside. In a separate pan, blend the remaining 2 tablespoons of butter with the flour over low heat to make a roux. When the mixture begins to bubble, gradually stir in the stock and wine. Raise the heat to medium and bring to a boil, while stirring, making sure the mixture is smooth. Stir in the mustard, sour cream, and reserved beef and mushroom mixture, and keep warm.


TO PREPARE NOODLE: Bring a large saucepan of salted water to a boil. Add the noodles to the pan of boiling water and cook at a low boil until al dente, about 10 minutes. Drain, then toss the noodles with the butter to coat.


TO SERVE: Arrange the buttered noodles on warm serving plates and top with the stroganoff. Garnish with the mushrooms and scallions, and serve immediately.