Beef Stroganoff
Yield: 4 servings 1 1/2 pounds beef tenderloin fillet Salt and pepper 3 tablespoons butter, divided 2 tablespoons all-purpose flour 2 cups beef consomme 2 teaspoons prepared Dijon style mustard 1/4 cup sour cream 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream 1/2 small onion, sliced 1 pound extra wide egg noodles, cooked to package directions Chopped parsley leaves, garnish Thickly sliced pumpernickel bread, optional Method 1. Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. 2. Set in freezer. 3. Heat a skillet over medium heat. 4. Melt 2 tablespoons butter and cook with flour 1 minute. 5. Whisk in consomme. 6. Thicken 1 minute. 7. Stir in mustard and sour cream, thicken 2 to 3 minutes. 8. Remove from heat and season sauce with salt and pepper. 9. Heat a second skillet over high heat. 10. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. 11. Stir to combine. 12. Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. 13. Serve with thickly sliced pumpernickel bread. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
