posted by SueFreeman 01-29-102 8:41 AM
Beef Stroganoff
Eva Clay
2 lb filet mignon (can use other beef but this is the best)
salt and freshly ground pepper
6 T butter
2 to 3 small onions, diced finely
1 1/2 lb mushrooms, domestic and baby bellos or wild, sliced thin
1 cup beef broth or water
2 tsp tomato paste
1 or 2 T Dijon mustard (if using cheaper beef use reg. mustard gives better flavor but Dijon has a milder taste for the delicate flavor of mignon)
1/3 cup finely chopped Kosher or Polish dill pickle
2-3 tsp flour
1 cup sour cream (or more to taste)
1/4 cup chopped parsley
1 lb med. egg noodles or Kopytka (see recipe)
chopped green onions and parsley for garnish
Season the meat with salt and pepper. Heat large non stick skillet over high heat until very hot then sear meat on all sides for one to two minutes. You want to add the meat one piece at a time so the pan doesn't cool down and sweat the meat. You want the juices of the meat inside and quickly seared inside and not allowed to drain out over a cool skillet. Make sure all sides are browned and crusty but do it quickly. This is important. When done remove to plate and add more meat again one piece at a time searing as you go; repeat til all meat is completed and remove to a plate and set aside.
In a clean large Dutch oven heat butter. Sweat onions and ad mushrooms and saute til a golden brown and mushrooms are reduced in size. This takes about 20 minutes so don't rush it and season again as you go with salt and pepper.
In the skillet you browned meat in combine broth, mustard, pickles and stir to deglaze pan and set aside.
In a small bowl, combine sour cream and flour, season with salt and pepper and set aside.
When mushroom mixture is ready add broth mixture, season and bring back to a boil. When it starts to boil with a ladle take some of the broth and mix in bowl with sour cream to temper it so it won't curdle or separate and stir. Season again and add to broth mushroom mixture and reduce heat. Slowly bring back to temperature and add meat. Mixture will thicken and when that happens taste for seasoning and adjust and serve with garnishes and noodles or dumplings. Do not Boil.