Beef Stroganoff Recipe

From Dorothy McNett's Recipe Book.

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Beef Stroganoff

From Dorothy McNett's recipes at Cook some pasta (preferable noodles but any good quality pasta will work. In Cooking Club, we used Quinoa linguini and it was fabulous!)

1 1/2 pounds beef tenderloin
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground peppercorns
1 tablespoon unsalted butter
1 small onion, very finely diced (about 1/4 cup diced onions)

2 tablespoons unsalted butter
1 pound fresh mushrooms, thinly sliced
1/2 teaspoon dried basil, or 1-2 fresh leaves snipped into little pieces

1/4 cup dry white wine (or light beef broth)
3/4 - 1 cup sour cream
snipped fresh parsley, for garnish

Cut the beef tenderloin into 1/2 inch slices across the grain and then pound them with a meat pounder until thin. Cut into strips about 1 inch wide. Sprinkle with sea salt and pepper and set aside. In 3 quart saute pan with heavy bottom melt the 1 tablespoon butter. Saute the diced onion several minutes. Add the beef strips, turn up the heat enough to cook quickly but not to burn the onions, and cook and stir until beef is done, about 3 minutes or so. Set aside but leave in the pan. In another saute pan heat the remaining 2 tablespoons butter and quickly saute the sliced mushrooms and basil several minutes. Add the beef mixture from the first pan to the sauteed mushrooms. Heat the beef drippings in the pan, pour in the wine. Cook and stir to reduce slightly, bringing up any browned bits clinging to the pan. Add to the mushroom and meat mixture, stir in sour cream. Serve with noodles or other cooked pasta. Garnish with snipped parsley.

Recipe created 2003-06-18.

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