Sunday, August 2, 2009

Tonight the Russian Dish, Beef Stroganoff!

First attempt for me. My son hears stuff on iCarly and I think he's heard Beef Stroganoff mentioned. This is his second request (obviously an episode he's seen before) so Beef Stroganoff it is. Of course we'll have to have beets with it and if I can find fresh, then I'll give them a whirl, too! Really, how fun, don't you think?

This recipe is from The Gourmet Cookbook. Pictured and as written, I bought a 1 lb Beef Tenderloin Tail. Although good, I don't think it lended itself to a longer cooking time because it has very little fat. Next time, I will use a 1/2" thick sirloin cut into 1/2" cubes for it has a bit of marbling which I felt this dish needed. Still a very good dish and I'll make it again.
In a 1 Quart Sauce Pan, melt 1 1/2 Tbl Unslated Butter. Add 1 Tbl Flour and cook for 2 minutes, making a roux. Add 1 Cup Beef Broth in a steady stream whisking continuously until it boils. Reduce heat and simmer, stirring occasionally, for 3 minutes. Remove from heat and keep warm.
Cube 1 lb Beef Sirloin (or Tenderloin) to 1/2" cubes. Season with S&P. Using a heavy skillet over moderately high heat, melt 1 Tbl Unsalted Butter in 1 Tbl Olive Oil. Add 1/2 of the beef and cook, turning once, until browned on both sides. Remove with a slotted spoon and place on platter. Cook the remaining half of the beef the same way using butter and oil if needed. Remove with slotted spoon and place on platter.
In same skillet, add 1 Tbl Unsalted Butter & 1 Tbl Olive Oil. Add 1/2 Cup Thinly Sliced Shallots and cook stirring occasionally for about 3 minutes until golden brown. To this add 3/4 lb of Quartered Cremini Mushrooms and cook stirring occasionally until liquid has evaporated and mushrooms have browned about 8-10 minutes. Return meat and its juices to pan. Warm and place on platter.
Reheat sauce over low heat and whisk in 3 Tbl Sour Cream, 1 tsp Dijon Mustard, 2 Tbl Fresh Dill, 1/2 tsp Salt and 1/4 tsp Pepper. DO NOT let sauce boil. Pour sauce over meat and serve over hot noodles.
What a treat! This is a delicious meal in Fall or Winter. Serve with Spinach Salad and Warm Marbled Rye, sliced to order.

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