Beef Stroganoff
Ingredients
- 2-pounds prime beef filet or sirloin
- Salt and pepper, to taste
- 5 tbsp. flour, divided
- 1 medium onion, diced
- 8 ounces button mushrooms, cut in half
- 1 tbsp. butter
- 4 tbsp. demi-glace*
- 2 cups beef broth
- 1¼ cups sour cream
Instructions
- Slice meat along the grain into strips 1 inch long by ¼ inch wide; season with salt and pepper.
- Toss in 4 tablespoons flour, reserving 1 tablespoon for sauce.
- In a large saucepan, over medium high heat, cook meat until browned; transfer to a plate; set aside.
- Add onions and mushrooms to pan; continue cooking until light brown; transfer these to plate with meat.
- Add butter and remaining 1 tablespoon flour to pan, stirring constantly over low heat for 2 minutes.
- Stir in demi-glace, beef broth and sour cream; add salt and pepper to taste.
- Add meat, onions and mushrooms; heat very gently on low 15 minutes; do not simmer.
Notes
*Purchase demi-glace at Williams-Sonoma, Whole Foods or Amazon.com; or reduce a high-quality beef stock or consommé.
Serving Suggestion: Serve over buttered pasta or rice or with potato straws in the more typical Russian fashion.
