Recipe

Russian Beef Stroganoff Recipe

	Lacrenshaw / All my dishes 1 year ago A recipe from the hands of my Russian grandmother, this stroganoff surpasses all other I have ever experienced. Prep:35m Cook:40m Servings:8	Lacrenshaw
	different russian comforting delicious

Does this look good? Yeah! / Nope

Fans

juels

morninlite

elgab89

chefelaine

clbacon

Ingredients

2 pounds filet mignon, cubed (it is important to use filet)

3 tablespoons unsalted butter

3/4 cup diced onion

1 pound white button mushrooms

2 1/4 teaspoons all purpose flour

2/3 cup beef broth

2/3 cup heavy cream

1 cup sour cream

2 teaspoons Dijon mustard

1 1/2 tablespoons fresh dill

1 1/2 teaspoons fresh parsley

salt and pepper, to taste

Directions

Heat cast iron Dutch oven (dry, no oil).

Brown beef cubes in batches.

Remove from pot and set aside.

Melt butter and saute onion until soft.

Add mushrooms and saute 20 minutes, stirring often, to caramelize.

Sprinkle in the flour.

Stir for 1 minute.

Stir in beef broth, cream, sour cream and mustard.

Simmer on low to thicken, about five (5) minutes.

Return beef to pot and stir to coat with sauce and heat through.

Stir in dill, parsley, salt and pepper.

Serve over noodles (or rice).

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Comments

elgab89 1 year ago said:
This is the best comfort food I can think of!

juels 1 year ago said:
This recipe is very well put together. I'm saving it to try out!

chefelaine 1 year ago said:
This sounds superb. a must-keep, and a must-cook! HIGH FIVE, Lorraine! :+D

charlesroberts 8 months, 4 weeks ago said:
Ok...this seems to be a keeper...I will cook this soon. The filet mignon, well that just seems to be over the top. Who wouldnt like this recipe...fresh herbs as well. Read this, cook this and then absorb the love it will inpire.

lacrenshaw 8 months, 4 weeks ago said:
I used to use a recipe using chuck, charles and it never came out anything like this one using the filet. Try it with the filet and with the chuck and then you can be the judge of this dish. Of course, my "other" recipe didn't use the traditional dill or caramelize the mushrooms as this one does either. All in all, we feel that we're worth the investment for a couple pounds of filet. Plus we don't have it very often! Enjoy, either way, charles.
Lorraine

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