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Beef Stroganoff

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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.