Beef Stroganoff
Ingredients
- 1pound sirloin tipscut into 2 inch long and 1/4 inch wide
- 4tablespoon butter
- 4tablespoon onionsminced
- 1pound white mushroomscaps only thinly sliced
- 2cups veal stock
- 4teaspoons Dijon mustard
- 4tablespoons cream
- 4ounces sour cream
- 4teaspoons flour
- 1 1/2tablespoons dillminced
- 2tablespoons parsleyminced
- a/n coarse salt
- a/n black pepper
Yield:
Instructions
- Heat non-stick skillet over high heat and add 1/2 tablespoon of oil, then sear meat on all sides, for about a minute.
- Work in small batches so meat does not give off liquid.
- Remove to a plate.
- In a clean skillet, heat butter.
- Sweat onions and add mushrooms and sauté over until deep golden, about 20 minutes.
- While this is cooking, blend stock, mustard, heavy cream and sour cream together.
- Lower heat, add flour and cook stirring for a minute.
- Whisk in liquids, and any meat juices and simmer, without boiling until sauce thickens, about 5 minutes.
- Return meat to sauce and heat, without boiling until meat is warmed through.
- Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles or spaetzle.
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