Monday, August 22, 2011

Beef Stroganoff Recipe

This dish is well worth the effort and will be sure to give you real Russian flavor. Serves five or six.

1/4 cup all-purpose flour
1/2 t. salt
1 lb. filet mignon, cut in 1/4-inch wide strips
1/4 cup butter
1 cup thinly sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 T. tomato paste
1 can (10.5 oz.) condensed beef broth
1 cup sour cream
2 T. dry sherry

Step 1. Combine 1 tablespoon of the flour with the salt and dredge the meat in the mixture.

Step 2. Heat the skillet, then add half the butter. When melted, add the meat strips and brown quickly, flipping the meat to brown on all sides. Add the mushrooms, onion and garlic. Cook three to four minutes, or until the onion is barely tender.

Step 3. Remove the meat and mushrooms from the skillet and keep warm. Add the remaining butter to the pan drippings. When melted, blend in the remaining flour with a whisk. Add the tomato paste. Slowly pour in the beef broth. Cook, stirring constantly with the whisk, until the mixture thickens.

Step 4. Return the meat and mushrooms to the skillet. Stir in the sour cream and sherry and heat briefly. Serve with rice.

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