Entrée — Clasic Beef Stroganoff by dvdlee

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Entree -- Clasic Beef Stroganoff
Submitted by dvdlee on August 27, 2004 at 9:52 am

DESCRIPTION
Entree -- Clasic Beef Stroganoff

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
A classic version of the Russian original. This recipe can be done in several steps with different stopping points to match your schedule.

2 to 3 lbs. beef tenderloin (Other steaks cuts can be used, but the beef will be tougher)
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1/2 medium onion (finely chopped)
1 & 1/2 sticks clarified butter (heat butter to separate milk solids, separate to leave the milk solids behind -- a gravy separator is great in doing this - or just gently pour off the clarified "top"
2 tablespoons non-clarified butter
1/2 cup dry sherry
1 lb. fresh mushrooms (sliced)
2 cups beef consomme or strong beef broth (made with Pensey's Beef Soup Base or other "demi-glace" style beef extract.)
1/2 teaspoon paprika
1/2 cup sour cream
(Opt. chopped dill, chopped parsley)

Combine flour, salt & pepper. (Tenderloin should be around 1" thick). Trim all fat from beef and cut into slices 2" long by 1/2" thick. (Slices should be around 2x1x1/2)

Heat the clarified butter in heavy skillet until hot (a bit of flour will "sizzle"). Dredge beef in flour and quickly saute beef. (Only saute beef one layer at a time.) Remove beef and set aside when brown. Add onion after beef is browned and briefly cook until lightly brown. Reduce heat to low and add sherry to the pan. Cook and scrape the pan until the skillet is clean. Add onions and liquid to the beef.

In the skillet now melt the unclarified butter over medium-high heat. Add the mushrooms and saute until the mushrooms give off liquid. Add mushrooms and liquid to beef.

In the skiller heat beef boullion until very hot, but not boiling. Add paprika. Add the meat/onion/sherry/mushroom mixture. Reduce heat to low and simmer 20 minutes until meat is cooked. Add salt and pepper as needed. (If sauce is not as thick as you'd like mix some cornstarch with water to form a slurry and add a little slurry, cook for at least 3 minutes until cornstarch has thickened the sauce. Continue adding small amounts of the slurry and cooking until the sauce is the consistency you want.) Remove from heat and chill. Remove all fat when cold.

To serve, reheat meat & sauce very slowly in a skillet, over a double boiler or in a 200F degree oven. Stir occasionally to heat evenly.

As close to serving time as possible (when meat and sauce are hot but not boiling) gently add sour cream and stir until well-mixed.

Serve over buttered egg noodles. Serve with chopped dill and chopped parsley for guests to embelish their strogonoff.

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