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

JFKs Beef Stroganoff




Source of Recipe


the web


List of Ingredients




3 tablespoons butter
3 tablespoons minced shallots
2 tablespoons flour
1 cup dry white wine
1 cup beef bouillon, heated
1 pint sour cream
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
2 pounds lean tenderloin of beef, cut into 1 1/2 x 1/4-inch strips

Recipe



In a 3-quart saucepan, melt butter over high heat and saute' shallots until golden brown.

Using a wire whisk, mix in flour. Cook for a minute over medium heat to remove the raw taste of the flour. Whisk in wine and hot bouillon. Bring slowly to a boil, stirring occasionally.

Stir in sour cream, pepper, and bay leaf. Simmer slowly for 10 minutes.

Add Worcestershire sauce and remove bay leaf. Keep warm.

In an iron skillet, heat oil until very hot; brown beef strips evenly on all sides, turning often. Drain well.

Stir beef strips into sauce; bring to a boil and serve at once with plain rice or noodles or wild rice.