inproved stroganoff
From robertg 16 years ago
- 20 minutes to make
- Serves 4
pan sauce makes this very suckulent
Ingredients
- 1 1/2 Tbs. vegetable oil shopping list
- 1# button mushrooms-cleaned-halved if small-quartered if medium-cut into 6 if large shopping list
- 3/4# beef tenderloin (2 filets-1" thick) sliced in half horizonally and cut into 1/8" strips,cross grain shopping list
- 1/2 cup beef broth shopping list
- 1 Tbs. butter shopping list
- 1/2 cup minced onion shopping list
- 1 tsp. tomato paste shopping list
- 1 1/2 tsp. brown sugar shopping list
- 1 Tbs. all purpose flour shopping list
- 1/2 cup chicken broth 1/2 cup dry white wine shopping list
- 1/3 cup sour cream shopping list
- 8 ounces of egg noodles,cooked in salt water,drained, and tossed with 2 Tbs. butter shopping list
How to make it
- heat 1 Tbs. oil in a heeavy bottomed, 12" skillet over medium high heat till hot and shimmering but not smoking(about 2 minutes)
- add mushrooms and cook over high heat for 30 seconds without stiring. salt and pepper to tase and stir and continue cooking for about 4 minutes-till mushrooms are lightly browned
- transfer to medium bowl
- return skillet to high heat add remaining 1/2 Tbs. oil,place tenderloin strips in skillet and using tongs spread out to a single layer
- cook until well browned on one side without turning-about 2 minutes
- turn strips and cook for about 1 minute-season with salt and pepper and transfer to bowl with mushrooms
- add beef broth to skillet and deglaze, scraping fond up with a wooden spoon
- simmer till reduced to 1/4 cup-about 3-4 minutes
- transfer to bowl with beef and mushrooms
- turn heat down to medium-low and return skillet to heat
- add butter and when it foams add onions ,tomato paste and sugar
- cook till onion is lightly brown-about 6 minutes
- stir in flour and wisk till incorporated
- gradually wisk in chicken broth and wine, add liquid from beef and mushrooms and simmer to incorporate
- stir 1/2 cup of sauce into sour cream, to temper, then stir back in ti skillet
- add beef and mushrooms and heat thru.
- adjust seasoning and serve over buttered noodles
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- caution: this recipe cannot be doubled or you will loose the velvety, creamy texture.
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