Thursday, January 26, 2012

Beef stroganoff

Beef stroganoff
This classic Russian dish was named after the Strogonov family.

2 tbsp butter
1 onion, thinly sliced
8oz (225g) cremini mushrooms, sliced
11⁄2lb (675g) filet mignon,
cut across the grain into
2 x 1⁄2in (5 x 13mm) strips
salt and freshly ground black pepper
3 tbsp all-purpose flour
1 tbsp sweet paprika, plus extra for sprinkling
2 tbsp olive oil
11⁄4 cups sour cream or crème fraîche
1 tbsp Dijon mustard
2 tbsp fresh lemon juice

Heat the butter in a large frying pan over medium heat. Add the onion and cook about
8 minutes, until golden. Add the mushrooms and cook about 5 minutes, until they begin to brown. Transfer to a plate.
Meanwhile, season the beef with salt and pepper. Mix the flour and paprika together in a large
bowl, add the beef and toss well. Add the oil to the pan and increase the heat to high. In batches,
add the beef and cook, stirring occasionally, for about 3 minutes, until the meat is seared.
Transfer to a plate. Return the beef, onions, and mushrooms to the pan. Stir over high heat for 1 minute. Reduce the heat to medium-low. Stir in the sour cream and mustard and heat, but do not boil.
Stir in the lemon juice and season with salt and pepper. Sprinkle with paprika and serve hot.
good wIth Rice or egg noodles.

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