posted by Emma 08-01-100 10:57 PM
Beef Stroganov
two 5- to 6-ounce mignons, cut crosswise into 1/4-inch-thick pieces
2 tablespoons all-purpose flour seasoned with salt and pepper
2 tablespoons olive oil
1/3 cup finely chopped shallots (about 2 large)
1/2 cup finely chopped onion
1/2 cup dry red wine
1/4 pound fresh shiitake mushrooms, stems discarded and caps sliced (about 2 cups)
1/4 pound white mushrooms, sliced (about 2 cups)
3/4 cup beef broth
1/4 cup sour cream
1 1/2 teaspoons Worcestershire sauce
In a bowl toss beef with flour until coated well. In a 10- to 12-inch skillet heat 1 tablespoon oil over moderately high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.
Add remaining tablespoon oil to skillet and cook shallots and onion with salt and pepper to taste over moderate heat, stirring, until softened. Add wine and boil until cooking liquid is almost evaporated. Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated. Add broth and simmer 1 minute.
Stir in sour cream and Worcestershire sauce. Return beef to skillet and gently simmer, covered, stirring occasionally, 3 to 5 minutes, or until sauce is thickened.
Serve with buttered noodles.
Serves 2.