Beef Stroganoff
Serves 4
Published in: Dallas Morning News
2 tablespoons butter
1 tablespoons olive oil
1 1/2 pounds tenderloin steak or strip sirloin steak -- sliced in
thin strips
Salt and pepper
8 ounces baby bell mushrooms -- sliced
1/2 medium red onion -- sliced
1 packages demi-glace mix or Knorr Classic Brown Gravy Mix
1/4 cup white wine
1 cup water
1 cup sour cream
Italian parsley -- minced
Spinach fettuccine noodles or egg noodles
Using a large saute pan, heat the butter and oil, and sear half the meat.
This takes about a minute, as you want the meat to be rare. Season with
salt and pepper, remove and set aside. Add more butter and oil if needed
to sear the remaining meat. Remove. Add the mushrooms and onion, and saute
until softened. Add to the reserved meat. Stir the gravy mix into the
water to dissolve. Add the white wine to the same skillet, then add gravy
mix. Stir to combine and thicken over medium-high heat. When thickened,
stir in sour cream and parsley and remove from the heat. Combine the
sauce, meat, onions and mushrooms and place in a casserole dish. Cover
and refrigerate until ready to reheat. Before heating, let the meat come
to room temperature for 15 minutes.
Preheat the oven to 375 F. Heat the meat for about 20 minutes, or until
hot. Serve on a warm platter surrounded by the pasta. Garnish with
additional minced parsley.
Makes 4 servings.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/