Beef Stroganov
Source of Recipe
From Gourmet Magazine Oct 2001
Recipe Introduction
Serves six
List of Ingredients
- 3 1/2 Tbsp unsalted butter
- 1 tbsp all purpose flour
- 1 cup beef broth
- 1 (1 lb) piece beef tenderloin, trimmed, sliced 1/4 in thick, then cut into 1 inch pieces
- 2 tbsp olive oil
- 1/2 cup thinly sliced shallot
- 3/4 lb cremini mushrooms trimmed and halved (quartered if very large)
- 3 tbsp sour cream at room temp
- 1 tsp Dijon mustard
- 2 tbsp chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- Prepare - Buttered wide egg noodles
Instructions
- Melt 1 1/2 tbsp butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly - 2 minutes
- Add broth in a slow stream, whisking constantly and bring to a boil
- Reduce heat and simmer whisking occasionally 3 minutes.
- Remove from heat and keep warm..
- Start cooking the the noodles in boiling water.
- Pat beef dry and season well with salt and pepper.
- Heat 1 tbsp butter with 1 tbsp oil in a 12 in heavy skillet over moderately high heat until the foam subsides.
- Saute the beef in two batches turning once until browned on both sides, but still pink inside. (1 minute)
- Transfer to a plate with a slotted spoon.
- Heat remaining tbsp butter with remaining tbsp oil in same skillet over moderately high heat until hot but not smoking.
- Saute shallot stirring occasionally until golden brown - about 3 minutes.
- Add the mushrooms, and saute stirring occasionally until liquid mushrooms give off is evaporated and mushrooms are browned. (8-10 minutes)
- Drain and butter the noodles (if done)
- Return meat with its juices to skillet and stir to combine then transfer to a platter.
- Reheat sauce over low heat (do not boil), then whisk in sour cream, mustard, dill salt and pepper.
- Pour sauce over beef and serve with noodles.
Final Comments
A Classic!
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