I've made it with nutmeg and brandy instead of mustard. The recipe was from "The Joy of Cooking", but I don't know where I hid it.
Abby -------------------------------------------------- From: "Anna" <[email protected]> Sent: Monday, October 25, 2010 6:06 PM To: <[email protected]> Subject: [CnD] Beef Stroganoff > 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 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
