Tuesday, March 29, 2016

Joanne Carson's Beef Stroganoff

Joanne Carson's Beef Stroganoff

1 1/2 lbs. beef tenderloin, fat and gristle removed, cut in cubes, then cut in 1/4 inch slices
Seasoned flour
3 tbsps. butter
1 tbsp. minced white onion
1 cup sliced fresh mushrooms (Caps preferably)
1/2 cup beef broth
3 tbsps. dry white wine
1 cup sour cream
Hot cooked noodles or rice
Handful minced fresh parsley

Place beef slivers in paper bag with seasoned flour. Twist bag to close. Shake well, place meat pieces on platter until ready to use. Melt 1 tbsp. butter in heavy skillet; stir in onion and mushrooms. Cook onion and mushrooms until golden; pour in beef broth and wine. Cook onion-beef broth over low heat, stirring until reduced in volume. Meanwhile, brown floured beef in remaining 2 tbsps. butter in a separate skillet. Add beef and pan drippings to onion-beef broth. Taste to correct seasonings. Add sour cream and heat, stirring over very low heat, only until mixture has heated through. Do not boil or sauce will curdle. Serve at once over hot cooked noodles or rice garnished with parsley. Serves 4.

No comments:

Post a Comment