Suzanne Sommers' Beef Stroganoff
Source of Recipe
recipegoldmine.com
List of Ingredients
1 (2 1/2 pound) beef tenderloin 1.25 lg
1 tablespoon unsalted butter 15 mL
2 1/2 cups mushrooms, sliced 625 mL
1/4 teaspoon salt 1 mL
1 1/2 cups dill pickles, julienned 375 mL
2 tablespoons pickle juice 25 mL
2 cups heavy cream 500 mL
2 tablespoons vegetable oil 25 mL
Sautéed Spinach with Garlic and Olive Oil 25 mL
Recipe
Trim any silver skin on the tenderloin, then cut across the width into 1 inch (3 cm) slices. Slightly flatten the slices by pressing with the palm of your hand. Set aside. Place a skillet over medium-high heat, add butter and melt. Sauté the mushrooms with salt and pepper until golden, about 5 minutes. Add the pickles and juice and cook until the juice evaporates slightly, about 2 minutes. Add the cream and cook until reduced by half. Meanwhile, season the meat with a little salt and pepper (remember, the sauce will be salty from the pickles). In another larger skillet add the oil, and heat on high until it starts smoking. Sear the meat briefly, 2 minutes per side for medium rare.
To serve: Place the sautéed spinach (click here for recipe) on plates, top with beef, then ladle the warm sauce over the top.
Makes 6 servings.
Per serving: 615 calories, 40.5 g protein, 48 g fat, 5 g carbohydrate
|
Â
Â
Â
|
member logon
