RUS: Beef Stroganoff #1
Source of Recipe
The New York Times International Cookbook
* Exported from MasterCook *
Beef Stroganoff #1
Recipe By : Craig Clairborne
Serving Size : 6 Preparation Time :0:00
Categories : Beef, Meats, Russian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pound filet mignon -- cut in 1/4-inch
-- wide strips
1/4 cup butter
1 cup mushrooms -- thinly sliced
1/2 cup onion -- chopped
1 garlic clove -- minced
1 tablespoon tomato paste
1 1/4 cups beef stock (preferably
-- homemade)
or
1 can condensed beef broth
1 cup sour cream
2 tablespoons dry sherry
Combine one tablespoon of the flour with the salt and dredge the meat in the mixture.
Heat the skillet, then add half the butter. When melted, add the meat strips and brown quickly, flipping the meat to brown on all sides. Add the mushroom slices, onion, and garlic. Cook three to four minutes, or until the onion is barely tender.
Remove the meat and mushrooms from the skillet and keep warm. Add the remaining butter to the pan drippings. When melted, blend in the remaining flour with a whisk. Add the tomato paste. Slowly pour in the meat stock. Cook, stirring constantly with the whisk, until the mixture thickens.
Return the meat and mushrooms to the skillet. Stir in the sour cream and sherry and heat briefly.
Cuisine:
"Russian"
Source:
"The New York Times International Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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