Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Gasthaus beef stroganoff




Source of Recipe


Gasthaus German Restaurant


List of Ingredients




2 tablespoons unsalted butter
1 pound beef tenderloin, cut into strips about ¼ inch thick
¼ medium onion, diced
6 button mushrooms, diced
2 tablespoons beets, diced (canned beets are OK)
2 tablespoons diced sweet pickles (such as gherkins)
1 tablespoon red wine
½ cup beef broth
½ cup heavy cream

Recipe



1. In a saucepan or skillet, melt 1 tablespoon of butter over medium-high heat and when it begins to sizzle, add the beef tenderloin, in batches if necessary, and sauté quickly, about a minute on each side.

Set aside and keep warm. You don't want to crowd the beef, or it will not brown properly.



2. In the same pan, melt the remaining butter over medium-low heat, and when sizzly, add the onion, mushrooms, beets and pickles. Sauté about 2 minutes, then add wine, stirring up any brown bits on the bottom, and reduce until it is almost boiled away.


3. Add the beef broth and cream, increase heat, and bring to boil. Remove from heat, stir in the meat, and serve.

At Gasthaus, this dish is served with spaetzle, a boiled dumpling.

Serves 4.