ezRecipe-Zee: Cooking Recipe: How to make Beef Stroganov

Beef Stroganov

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Date Added:	May 7, 2008
Calories:
Serves:	2
Prep. Time:	0:00
Category:	Beef, Main Dish, Copy Cat / Restaurant

Ingredients:

2     tablespoons   unsalted butter
1/2   tablespoon    all-purpose flour
1/2   cup           beef broth
1     piece         beef tenderloin - (1/2 lb)
                    sliced 1/4" thick, then cut into 1" pieces
1     tablespoon    olive oil
1/4   cup           thinly-sliced shallot
1/2   pound         creminis
                    = (quartered, if large)
2     tablespoons   sour cream
1/2   teaspoon      Dijon mustard
1     tablespoon    chopped fresh dill
1/4   teaspoon      salt
1/8   teaspoon      freshly-ground black pepper
                    === ACCOMPANIMENT ===
                    Buttered cooked wide egg noodles

Directions: one line for each direction. When saved the lines will be numbered.

Melt 1 tablespoon 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.
Pat beef dry and season well with salt and pepper. Heat 1/2 tablespoon butter with 1/2 tablespoon oil in a 12-inch heavy skillet over moderately-high heat until foam subsides. Saute beef turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.
Heat remaining 1/2 tablespoon butter with remaining 1/2 tablespoon oil in same skillet over moderately-high heat until hot but not smoking, then saute shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and saute, stirring occasionally, until the liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet, stir to combine, and then transfer to a platter.
Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately.
This recipe yields 2 to 3 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

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