Fleur de Lis

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Monday, February 10, 2014

Beef Stroganoff


This dish cooks very quickly because you're going to use beef tenderloin.  Not hamburger, not stew meat.....beef tenderloin or Filet Mignon.

This recipe for Russian beef stroganoff originated in Russia in the 19th Century and was named perhaps after Alexander Stroganoff or Count Pavel Stroganov. 


1 ½ pounds beef tenderloin, sliced into thin 2-inch-long strips
2 finely chopped onions
4 ounces butter
4 ounces sliced button mushrooms
1 T. all-purpose flour
½ cup beef stock
Pinch dry mustard
1 T. tomato paste
½ cup sour cream
6 ounces white wine (optional)
Salt and pepper
1 large bag of wide egg noodles (cooked according to package directions and drained)

Season meat strips with salt and pepper. Saute onion in butter until translucent. Add mushrooms and saute about 2 minutes or until collapsed. Add meat and saute for 5 minutes. Stir in flour. 


Mix stock with mustard and tomato paste and pour into the pan. Bring to a boil and simmer on low for no more than 15 minutes (or until beef is to your liking). Temper sour cream with a few ladles of hot cooking liquid. If using wine, add to sour cream. Return mixture to pan and heat through until thickened. Adjust seasonings and serve over cooked and drained wide egg noodles.

Adapted from www.about.com.easterneuropeanfood.com

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