Ingredients

How to make it

  • With the meat, there are several ways to go. I have sometimes made half inch meatballs of various meats and spices which can work.
  • If using a cut like a Tenderloin or a Sirloin or the like, I have made it two ways:
  • A) Season the meat with a little salt and pepper, and pan fry in a heavy 12" skillet with a little 50/50 oil/butter to medium-rare. Start with medium-high heat at first then turn down to medium for remainder. Remove the meat from the pan while you make the rest of the recipe. Add the meat back in when I mention it below after slicing into 1/2 inch strips, against the grain right before addition. This is the easist method and adds some nice fonde to boot. The texture is different than option B.
  • B) Slice the meat across the grain into 1/2 inch slices. Helps if the meat is really cold or partially frozen. Slowly heat up a heavy skillet to medium high (I use 7-8 or an electric) and melt 2 Tbsp of butter stirring constantly. Don't burn the butter. Add just enough strips (flat on the pan) quickly to cover the pan, searing quickly. Should only take a minute on each side. (Try to cook them medium-rare to rare). Set aside and repeat until all is cooked. Remove the meat from the pan while you make the rest of the recipe. Add the meat back to the pan when mentioned below. (My Ma thought I was nuts doing it this way. I am nuts, but it is nice.)
  • If using ground meat or meatballs, pan fry in butter. Try not to overcook as they will be sitting and cooking further.
  • Once the meat is done, remove from the pan and set aside. Using the same pan, turn to medium (5-6 on an electric) and add the remaining butter, stir until disolved.
  • Add the onions and saute, stirring here and there for about 5 minutes. Then add the mushrooms and a good pinch of salt and a few cracks of pepper to taste.
  • Stir here and there and when the mushrooms are almost done, add the garlic to the pan bottom and stir for about 15 seconds.
  • Remove from heat.
  • Add the flour, meat extract paste, catsup and stir until smooth for about a minute.
  • Return back to the heat. Add the wine stirring frequently for a minute or so.
  • Slowly stir in the stock and bring to a boil while stirring.
  • Reduce heat to medium low, and simmer for about 5 minutes stirring occasionaly until thickened a bit.
  • Over low heat, return the meat to the pan. Cook another 3-5 minutes, stirring occasionally.
  • One can serve this as is, or add the cream and stir until consistent. Good time to adjust for salt and pepper.
  • Serve with egg noodles (Good heavy broad ones are best) or rice. Green beans or carrots work well as a side.
  • Sprinkle some fresh dill and/or parsely on top with a few grates of pepper.

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  • valinkenmore 3 years ago
    Wonderful post - will definitely make this really soon!
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